Cook 300 g Japanese short-grain rice with 360 g water according to package directions.
Combine 60 g dashi stock, 60 g Koikuchi soy sauce, 45 g mirin, 30 g sake, 15 g sugar, and 15 g water in a pan.
Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
Sesli anlatım, porsiyon ayarı ve daha fazlası
