Steep 10 g kombu in 1000 g water in a pot for at least 30 minutes.
Remove the kombu from the pot and bring the water to a gentle simmer.
Add 30 g mirin, 15 g sake, and 30 g Usukuchi soy sauce to the simmering liquid.
Sesli anlatım, porsiyon ayarı ve daha fazlası
