It's delicious with rice! How to make mizansho boiled down in soy sauce

This video introduces how to make mizansho boiled down in soy sauce using green japanese peppercorn.
Once the prepared green japanese peppercorn is sealed, it can be stored in the freezer for one year.
Let's cook!
[How to make]
0:00:00 How to make mizansho boiled down in soy sauce
0:00:06 01:Boil water in a pan, add salt, add washed green japanese peppercorn removed from the branches, and boil for 6 minutes.
0:00:18 02:Transfer the green japanese peppercorn to a bowl of water and leave it for a total of 3 hours, changing the water every 1 hour.
0:00:30 03:Transfer the green japanese peppercorn to a strainer and wipe off the water.
0:00:37 04:Put sugar, mirin, sake and soy sauce in a pan and heat to burn off alcohol.
0:00:52 05:Add green japanese peppercorn and simmer on low heat for 15 minutes until the broth is exhausted.
0:01:08 06:Serve in a bowl
0:01:12 07:Complete!
0:01:13 [ingredients]
Moderate amount of hot water
salt 1 tsp
green Japanese peppercorn 50g
sake 2 tbsp
mirin 2 tbsp
soy sauce 1 tbsp
sugar 2 tsp
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