Steep 10 g kombu in 1200 g cold water for at least 30 minutes.
Heat the kombu water slowly, removing the kombu just before it boils.
Add 60 g sugar, 40 g sake, 10 g salt, 100 g rice vinegar, and 120 g Koikuchi soy sauce to the kombu dashi.
Sesli anlatım, porsiyon ayarı ve daha fazlası
