Steep 5 g kombu in 1000 g water for 30 minutes, then heat gently to 80°C and remove kombu.
Add 15 g katsuobushi to the kombu dashi, steep for 10 minutes, then strain.
In a separate pot, combine 500 g chicken stock, 40 g usukuchi soy sauce, 20 g mirin, 30 g sake, 10 g ginger, and 3 g salt.
Sesli anlatım, porsiyon ayarı ve daha fazlası
