| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Soups |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Katsubushi (shavings of dried bonito) |
| 3 |
|
Square inches Konbu seaweed |
| 1/4 |
ts |
Gourmet Powder |
| 5 |
c |
Water |
INSTRUCTIONS
1. Bring water to boil. Add konbu and shaved Katsubushi.
2. Turn off heat and let stand for 10 minutes. Strain.
From: Sukiyaki, The Art of Japanese Cooking and Hospitality
Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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