Steep 15 g kombu in 1500 g water in a pot, then heat gently and remove kombu before boiling.
Add 30 g sake and 30 g mirin to the kombu dashi, followed by 40 g usukuchi soy sauce and 5 g salt.
Add 500 g daikon radish, 250 g konjac, 200 g atsuage, 150 g chikuwa, 160 g ganmodoki, and 200 g satsuma-age to the pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
