Steep 2 g kombu in 100 g cold water for 30 minutes to extract umami.
Grate 100 g daikon radish and squeeze out excess liquid.
Combine 50 g koikuchi soy sauce, 10 g mirin, 40 g rice vinegar, and 20 g yuzu juice with the kombu water.
Sesli anlatım, porsiyon ayarı ve daha fazlası
