Title: Ichiban Dashi ( Basic Soup Stock)
Categories: Oriental Soup
Yield: 1 Servings
| 4 | pt | Cold Water |
| 1/2 | oz | Katsuobushi |
| 3 | | Inch Square Kombu |
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.