Steep 10 g kombu in 360 g cold water for at least 30 minutes.
Cook 300 g Japanese short-grain rice with 600 g water until tender.
Heat the kombu water to 80°C, remove kombu, then add 50 g sake, 20 g sugar, 5 g salt, 40 g rice vinegar, and 50 g koikuchi soy sauce.
Sesli anlatım, porsiyon ayarı ve daha fazlası
