Ingredients
- 1 turbot, around three to four pounds
- 45 g. turbot bones
- 300 g. water
- 5 g. ginger
- 70 g. sake
- 70 g. mirin
- 70 g. michiu
- 70 g. Shaoxing
- 3 g. usukuchi
- 5 g. fish sauce
- 15 g. dark Chinese soy sauce
- 5 g. shiro dashi
- 3 g. aged soy sauce
- 1 1/2 g. sugar
- 100 g. haché (minced) ginger
- 100 g. haché scallion
- 50 g. grapeseed oil
- 3 g. salt
- 1 kohlrabi
- 60 g. dehydrated scallion
- 20 g. salt
- 10 g. sugar
- 1 g. MSG
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