Rinse 500 g satoimo under cold water, then peel and cut into 3 cm pieces.
Place 10 g kombu and 1000 g water in a pot and heat gently to 80°C, then remove kombu.
Add 10 g sugar, 30 g sake, and 30 g mirin to the pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
