Rinse 250 g konnyaku under cold water, then slice thinly.
Rehydrate 3 g wakame in cold water for 5 minutes, then drain.
Combine 50 g rice vinegar, 20 g sugar, 15 g usukuchi soy sauce, and 30 g dashi stock in a bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
