Tsukiji Highball
Tsukiji Highball ✭ easy to make & delicious ✭ packed with umami power ✭ get inspired
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Sealable bottle
- Airtight container
- Refrigerator
- Pastry brush
- Dish
- Glass
- Ice cube tray
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 2 cups of dried bonito flakes
- 750 ml bottle of whisky (12-year-old single malt Scotch whisky)
- Nikiri-joyu paint
- 200 ml Kikkoman Naturally Brewed Soy Sauce
- 30 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
- 30 ml sake
- 30 ml mirin
- Dried bonito flakes (1 handful), more for the garnish
- Dried kombu (5 x 8 cm strip), more for the garnish
- 2 tsp starch
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