Steep 5 g kombu in 200 g water in a pot, then heat gently to 80°C.
Remove kombu from the pot, add 5 g sugar, 20 g mirin, and 40 g soy sauce.
Whisk in 20 g rice vinegar and 10 g sesame oil to create the dressing.
Sesli anlatım, porsiyon ayarı ve daha fazlası
