Steep 10 g kombu in 1000 g cold water for 30 minutes, then heat gently to 80°C.
Add 20 g katsuobushi to the kombu water, steep for 5 minutes, then strain to make dashi.
In a pot, combine dashi, 10 g ginger, 10 g garlic, 20 g mirin, 20 g sake, 40 g soy sauce, and 30 g miso paste.
Sesli anlatım, porsiyon ayarı ve daha fazlası
