Niban dashi (japanese vegetable stock)

1 servings

Ingredients

Quantity Ingredient
3 xes Inch Sq Cooked Kombu
⅜ pint Katsuobushi (Cooked)
2 pints Cold Water
3 tablespoons Pre-Flaked Katsuobushi

Directions

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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