Recipe#25004

Title: Ichiban Dashi ( Basic Soup Stock)

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

      Yield: 1 servings
 
      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.