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-> [Soups & Stews, Vegetables] -> [Niban dashi (japanese vegetable stock) Recipe] |
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Niban dashi (japanese vegetable stock)
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| x | Inch Sq Cooked Kombu | | 2/5
| pint | Katsuobushi (Cooked) | | 2
| pint | Cold Water | | 3
| tbsp | Pre-Flaked Katsuobushi |
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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. |
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