Home -> [Soups & Stews, Vegetables] -> [Niban dashi (japanese vegetable stock) Recipe]
Niban dashi (japanese vegetable stock)
Artist:
_
Yield:
1
Categories:
Soups & Stews, Vegetables
Rating:
0
Favorites
Add to Favorites
Print Recipe
Ingredients:
3
x
Inch Sq Cooked Kombu
2/5
pint
Katsuobushi (Cooked)
2
pint
Cold Water
3
tbsp
Pre-Flaked Katsuobushi
Procedures:
1
The kombu and the katsuobushi may be taken from the ichiban dashi recipe.
2
Put the cooked kombu anf katsuobushi with 2 pt cold water in a medium sized saucepan and bring to boil.
3
Add all katsuobushi, reduce heat and simmer for 5 minutes.
4
Strain out kombu and katsuobushi, discard kombu and katsuobushi.
5
Can be kept at room temp for 8 hrs or refrigerated for 2 days.
