Ichiban Dashi (basic Japanese Soup Stock)
Ingredients:
- 3.00 Each Inch Square Kombu
- 0.50 Oz Katsuobushi
- 4.00 Pint Cold Water
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Directions:
Pour 4 pints of cold water into lg saucepan and bring it to boil.
Drop in Kombu, and bring just to boil again, then remove the Kombu
and set aside. Stir in the Katsuobushi and turn off heat. Let rest
for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both
aside. The Stock may be used immediately or can be used up to 8 hours
later. Can be kept in fridge for up to 2 days.
