Wash the rice to remove all the starch. Combine with the dashi
or water, sake, butter, hondashi, garlic
and salt in a rice cooker. Cook for about 30 minutes.
Heat water to 149 degrees F in an immersion circulator to keep the temperature constant. Poach
the eggs for 45 minutes, and then remove from the water.
Mix together the basil
, cilantro, mint
and scallions. Scoop the rice into bowls and garnish
with the herbs