4 pt cold water
3 inch square kombu
1/2 oz katsuobushi
A Recipe for
Ichiban Dashi (Basic Japanese Soup Stock)
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This Recipe for Ichiban Dashi (Basic Japanese Soup Stock) is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Ichiban Dashi (Basic Japanese Soup Stock) from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 1
Ichiban Dashi (Basic Japanese Soup Stock) Recipe brought to you by Recipes To-Go