Steep 10 g kombu in 1500 g water in a pot for 30 minutes.
Slice 100 g burdock root, 100 g carrot, 200 g daikon radish, 200 g satoimo, 150 g konnyaku, and 100 g shiitake mushrooms thinly.
Blanch the sliced daikon radish in boiling water for 5 minutes, then rinse.
Sesli anlatım, porsiyon ayarı ve daha fazlası
