Steep 10 g kombu in 1000 g cold water for 30 minutes to extract umami.
Cook 150 g Japanese short-grain rice with 200 g hot water until tender.
Gently heat the kombu water to 80°C, remove kombu, and add 5 g sencha green tea leaves.
Sesli anlatım, porsiyon ayarı ve daha fazlası
