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>tbsp</unit></quantity> of salt

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

Add <quantity>14<unit>oz</unit></quantity> of extra soft tofu to a blender

Add <quantity>½<unit>cup</unit></quantity> of the kombu dashi

Add <quantity>½<unit>cup</unit></quantity> of tahini

Add <quantity>2<unit>tbsp</unit></quantity> of white soy sauce

Add <quantity>3<unit>tbsp</unit></quantity> of sesame oil

Add the zest of <quantity>½</quantity> a lemon

Add <quantity>1</quantity> grated garlic clove

Add the juice of <quantity>½</quantity> a lemon

Blend until smooth. The tofu dip is ready

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

Crack the chips into large pieces and place them in a bowl

Serve a portion of the tofu dip in a small bowl

Add sliced scallions to taste to the tofu dip

Finish with black sesame seeds to taste

The nori chips with tofu dip are ready. Enjoy them with a cold drink!