4. For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat. Bring to a gentle boil and strain. 5. Arrange the three ...
Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 4. Season with usukuchi soy sauce and salt. 5. Add the bamboo shoots and wakame. Arrange the ingredients in a bowl, cover with ...
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