• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fresh Ichiban Dashi

  • Recipe Submitted by on

Category: Japanese

 Ingredients List

  • 3 1/2 qt Water
  • 3 Inch square piece kelp
  • 1 c Preflaked katsuobushi


Take 3.5 quarts water and bring to a boil. When boiling add a 3" square
piece of kelp. Return to heat, and when it boils remove the kelp. Add 1 c
preflaked katsuobushi (dried bonito flakes), and turn off heat Allow to sit
for two minutes and then strain through cheesecloth More authentic, but
more troublesome than the prepackaged


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