Ichiban dashi ( basic soup stock)


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Recipe by: ferjo

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Preparation Time:
10 Min
Serves:
1
Difficulty:
Easy
Cost:
cost recipe

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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