Steep 10 g kombu in 1500 g water in a pot, then heat gently and remove kombu before boiling.
Add 40 g mirin and 40 g sake to the kombu dashi, followed by 30 g awase miso.
Add 150 g pork belly, 200 g daikon radish, 150 g satoimo, 80 g burdock root, 100 g carrot, 80 g shiitake mushrooms, and 100 g konnyaku to the pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
