Niban Dashi (japanese Vegetable Stock)
Ingredients:
- 2.00 Pint Cold Water
- 3.00 Tablespoon Pre-flaked Katsuobushi
- 3.00 Each Inch Sq Cooked Kombu
- 0.38 Pint Katsuobushi (cooked)
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Directions:
The Kombu and the Katsuobushi may be taken from the Ichiban Dashi
recipe. Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in
a medium sized saucepan and bring to boil. Add all Katsuobushi,
reduce heat and simmer for 5 minutes. Strain out Kombu and
Katsuobushi, discard Kombu and Katsuobushi. Can be kept at room temp
for 8 hrs or refrigerated for
2 days.
