Rinse 400 g Japanese short-grain rice until water runs clear.
Steep 10 g Kombu in 50 g Sake and 500 g water for 30 minutes.
Drain the kombu, reserving the liquid. Add 30 g Usukuchi soy sauce and 30 g mirin to the liquid.
Sesli anlatım, porsiyon ayarı ve daha fazlası
