Steep 10 g kombu in 1000 g water in a pot for at least 30 minutes.
Gently heat the kombu water, removing the kombu just before it boils.
Add 80 g sake, 30 g mirin, and 30 g Usukuchi soy sauce to the kombu dashi.
Sesli anlatım, porsiyon ayarı ve daha fazlası
