INGREDIENTS
5g Katsuobushi
15g AnchovyÂ
1 Kelp 5X5cm
1 Leek
1.4L Water
Setting :
After cooking, add katsuobushi and simmer for 5 minutes, then sieve the broth out.
| Cooking Method |  |
 |
 |
 |
| Add 1.4L of water to the cooking container, and put anchovies, kelp, and green onions in the basket. Boil. | Open | 25 minutes | 100°C | 2 |
