| 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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