Search for anything:

Niban Dashi (Vegetable Stock)

japanese soups

3 single inch sq cooked kombu
2 pint cold water
3/8 pint katsuobushi (cooked)
3 tablespoon pre-flaked katsuobushi

The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie. 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.

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU