Steep 10 g Kombu in 1500 g water in a pot, then heat gently to 80°C and remove the Kombu.
Slice 400 g pork loin thinly against the grain.
Slice 150 g carrots, 300 g Napa cabbage, 100 g Mizuna, 150 g enoki mushrooms, 100 g shiitake mushrooms, and 300 g firm tofu.
Sesli anlatım, porsiyon ayarı ve daha fazlası
