Side Pannel
Niban Dashi (Vegetable Stock)
Niban Dashi (Vegetable Stock)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Japanese
Ingredients List
- 3 x Inch Sq Cooked Kombu
- 2 pt Cold Water
- 3/8 pt Katsuobushi (Cooked)
- 3 tb Pre-Flaked Katsuobushi
Directions
The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium
sized saucepan and bring to boil. Add all Katsuobushi, reduce heat and
simmer for 5 minutes. Strain out Kombu and Katsuobushi, discard Kombu and
Katsuobushi. Can be kept at room temp for 8 hrs or refrigerated for 2
days.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium
sized saucepan and bring to boil. Add all Katsuobushi, reduce heat and
simmer for 5 minutes. Strain out Kombu and Katsuobushi, discard Kombu and
Katsuobushi. Can be kept at room temp for 8 hrs or refrigerated for 2
days.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
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