|
| Home
-> [Asian, Soups & Stews] -> [Niban dashi (vegetable stock) Recipe] |
| |
| |
Niban dashi (vegetable stock)
|
| Artist: |
_ |
| Categories: |
Asian, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| x | Inch Sq Cooked Kombu | | 2
| pint | Cold Water | | 2/5
| pint | Katsuobushi (Cooked) | | 3
| tbsp | Pre-Flaked Katsuobushi |
|
Procedures:
| 1 | The kombu and the katsuobushi may be taken from the ichiban dashi recipie. | | 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 |
|
|
|
| |
| |
| |
|
|
|
|
|
|