| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Japanese, Soups | 1 | Servings | |
INGREDIENTS
| 3 | Inch Sq Cooked Kombu | |
| 2 | pt | Cold Water |
| 3/8 | pt | Katsuobushi, Cooked |
| 3 | T | Pre-Flaked Katsuobushi |
INSTRUCTIONS
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. From "Recipes-The Cooking of Japan" from Time-Life International, c1965. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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