Rinse 360 g Japanese short-grain rice until water runs clear.
Steep 5 g kombu in 500 g water in a pot, then heat gently and remove kombu before boiling.
Add 30 g mirin, 30 g sake, and 30 g Usukuchi soy sauce to the kombu dashi.
Sesli anlatım, porsiyon ayarı ve daha fazlası
