Hazırlanışı
1Place 5g of kombu and 600g of water in a pot and heat slowly to 80°C, then remove the kombu.
2Add 10g of katsuobushi to the hot water, steep for two minutes, and strain the liquid to create dashi.
3Add 200g of cleaned shijimi clams and 15g of sake to the dashi and simmer until the shells open.
