Title: Niban Dashi (Vegetable Stock)
Categories: Oriental Soup
Yield: 1 Servings
| 3 | x | Inch Sq Cooked Kombu |
| 2 | pt | Cold Water |
| 3/8 | pt | Katsuobushi (Cooked) |
| 3 | tb | Pre-Flaked Katsuobushi |
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.