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  • Serves: 1 Servings

Niban Dashi (Vegetable Stock)

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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


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

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

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