Rinse 360 g Japanese short-grain rice until water runs clear.
Steep 5 g Kombu in 370 g water in the rice pot.
Add the rinsed rice, 20 g mirin, 20 g Sake, 20 g Usukuchi soy sauce, and 3 g salt to the pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
