Steep 10 g kombu in 1000 g water in a pot for at least 30 minutes.
Heat the kombu water slowly, removing the kombu just before it boils.
Add 20 g mirin, 10 g sake, 30 g usukuchi soy sauce, and 2 g salt to the kombu dashi.
Sesli anlatım, porsiyon ayarı ve daha fazlası
