Steep 10 g kombu in 500 ml cold water for at least 30 minutes.
Cut 200 g ebi-imo, 300 g kamo nasu, and 100 g kintoki carrot into bite-sized pieces.
Blanch the ebi-imo and kamo nasu briefly in boiling water, then drain.
Sesli anlatım, porsiyon ayarı ve daha fazlası
