Ingredients
3 inch sq cooked kombu
3/8 pt katsuobushi (cooked)
2 pt cold water
3 tbsp 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.
Servings: 1 servings
Niban Dashi (Japanese Vegetable Stock) Recipe brought to you by Recipe Ideas
Categories: Japanese; Soup; Vegetable
The History of Recipes
Recipes as a concept can be tracked way back into the far past, in truth as far back as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
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We hope you enjoy this Niban Dashi (Japanese Vegetable Stock) recipe.
