Steep 10 g kombu in 1000 g water for at least 30 minutes, then heat gently and remove kombu before boiling.
Add 15 g Katsuobushi to the kombu dashi and simmer for 1 minute, then strain.
Slice 200 g chicken thigh, 100 g shrimp, 50 g bamboo shoots, 50 g carrot, 80 g shiitake mushrooms, and 10 g ginger.
Sesli anlatım, porsiyon ayarı ve daha fazlası
