Add <quantity>1<unit>gal</unit></quantity> of water to a large pot

Cut <quantity>1</quantity> garlic head in half horizontally

Trim and quarter <quantity>1</quantity> onion

Peel the onion quarters

Cut a leaf of dried kombu into a <quantity>3<unit>in</unit></quantity> x <quantity>2<unit>in</unit></quantity> piece

Add the onion, the garlic, the dried kombu leaf and <quantity>5</quantity> dried shiitake mushroom to the pot

Place the pot over medium heat and bring to a simmer for 30m, until the onion and garlic are translucent

Strain the liquid. The kombu dashi is ready

Add <quantity>1½<unit>qt</unit></quantity> of the kombu dashi to a pot over medium-high heat

Add <quantity>2<unit>cups</unit></quantity> of cooked rice and stir to combine. Bring to a boil

Scoop the foam from the surface with the help of a ladle

Lower the heat to medium and let the rice simmer for 15m until it resembles a loose risotto. Stir occasionally, making sure the bottom doesn't scorch

The rice porridge is ready. Transfer it to a container

Place it in the refrigerator for 30m until completely cool

Place <quantity>1</quantity> nori seaweed leaf, shiny side down, on a cutting board

Spread <quantity>4<unit>tbsp</unit></quantity> of the cooled rice porridge over the nori, forming a thin layer

Sprinkle white sesame seeds to taste. Repeat the process with the other nori leaf

Carefully transfer the coated nori leaves to the dehydrator tray

Set the dehydrator to <temperature>160<unit>°F</unit></temperature> and dry the nori for 12h until they are crunchy and moisture-free

Fill a small saucepan ⅓ of the way with vegetable oil and heat to <temperature>400<unit>°F</unit></temperature> over medium-high heat

Carefully drop the dried nori and fry it quickly on both sides until the rice is completely puffed. Remove it from the oil and place it on a tray to remove excess oil. Repeat with the remaining dried nori leaves

Add salt to taste. The nori chips are ready

Enjoy it with your favorite dip!