Saturday, October 3, 2020
 |
| Ichiban Dashi ( Basic Soup Stock) |
Japanese soups
Ingredients :
- 4-pint cold water
- 1/2 oz katsuobushi
- 3 each inch square kombu
Preparation :
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 the heat. Let rest for 2 minutes, then skim off the 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 the fridge for up to 2 days.
Yield: 1 serving