Cook 200 g Japanese short-grain rice according to package directions.
Drain 80 g tuna, then mix with 40 g Japanese mayonnaise, 5 g Koikuchi soy sauce, and 1 g salt.
Whisk 120 g eggs with 20 g dashi stock, 10 g mirin, and 5 g sugar.
Sesli anlatım, porsiyon ayarı ve daha fazlası
