Niban Dashi (vegetable Stock) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Inch Sq Cooked Kombu,
2 pint: Cold Water,
3/8 pint: Katsuobushi, Cooked
3 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp