Steep 15 g kombu in 1500 g water in a pot, then heat gently and remove kombu before boiling.
Add 30 g mirin and 30 g sake to the kombu dashi, followed by 5 g salt.
Add 200 g daikon radish, 150 g satoimo, 100 g burdock root, 100 g carrot, 100 g konnyaku, and 20 g shiitake mushrooms to the pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
