Hazırlanışı
1Steep 10g of kombu in 1000g of cold water for 30 minutes, then heat slowly and remove kombu just before boiling.
2Add 15g of katsuobushi to the hot water, steep for 2 minutes, then strain the liquid to create the dashi broth.
3Blanch 300g of sliced daikon in boiling water to remove astringency, then drain and rinse under cold water.
