Real niban dashi (japanese vegetable stock)
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Recipe by: loÏcia
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 x Inch Sq Cooked Kombu
3/8 pt Katsuobushi (Cooked)
2 pt Cold Water
3 tb Pre-Flaked Katsuobushi
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.
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