Rinse 400 g Japanese short-grain rice until water runs clear.
Steep 5 g Kombu in 600 g water in a pot, then heat gently to 80°C and remove kombu.
Add the rinsed rice, 2 g salt, 30 g mirin, 30 g Sake, and 30 g Koikuchi soy sauce to the kombu water.
Sesli anlatım, porsiyon ayarı ve daha fazlası
