Recipe#25041

Title: Niban Dashi (Vegetable Stock)

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

Yield: 1 servings
 
      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 days.