Niban dashi (vegetable stock)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | xes | Inch Sq Cooked Kombu |
| 2 | pints | Cold Water |
| ⅜ | pint | Katsuobushi (Cooked) |
| 3 | tablespoons | Pre-Flaked Katsuobushi |
Directions
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.