Gently heat 800 g water with 10 g kombu in a pot, removing kombu before boiling.
Add 20 g sake and 30 g mirin to the kombu dashi, then bring to a simmer.
Stir in 40 g usukuchi soy sauce and 15 g katsuobushi, simmering for 1 minute.
Sesli anlatım, porsiyon ayarı ve daha fazlası
