Ichiban dashi (basic japanese soup stock)
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Recipe by: farielle
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 pt Cold Water 1/2 oz Katsuobushi
3 Inch Square Kombu
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.
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