Ichiban Dashi (Basic Soup Stock)

Title:
Ichiban Dashi (Basic Soup Stock)

Yield:
1 Servings

Categories:
Japanese,
Soups




Ingredients:





     4 pt Cold Water


   1/2 oz Katsuobushi


     3    Inch Square Kombu






 Pour 4 pints of cold water into lg saucepan and bring it to boil.  Drop in


 Kombu, and bring just to boil again, then remove the Kombu and set aside.


 Stir in the Katsuobushi and turn off heat.  Let rest for 2 minutes, then


 skim off scum.  Strain out Katsuobushi.  Set both aside.  The Stock may be


 used immediately or can be used up to 8 hours later.  Can be kept in


 fridge for up to 2 days.


 


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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip