Ichiban dashi ( basic soup stock)
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| Artist: |
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Yield: |
1 |
| Categories: |
Asian, Ethnic, Japanese, Soups & Stews |
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no rating. |
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Ingredients:
| 4
| pint | Cold Water | | 1/2
| oz | Katsuobushi | | 3
| each | Inch Square Kombu |
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Procedures:
| 1 | Pour 4 pints of cold water into lg saucepan and bring it to boil. | | 2 | Drop in kombu, and bring just to boil again, then remove the kombu and set aside. | | 3 | Stir in the katsuobushi and turn off heat. | | 4 | Let rest for 2 minutes, then skim off scum. | | 5 | Strain out katsuobushi. | | 6 | Set both aside. | | 7 | The stock may be used immediately or can be used up to 8 hours later. | | 8 | Can be kept in fridge for up to 2 days |
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