FRESH ICHIBAN DASHI
Ingredients
Directions
- Directions
- Take 3.5 quarts water and bring to a boil. When boiling, add a 3-inch square piece of kelp. Return to heat and when it boils remove the kelp.
- Add 1 cup pre-flaked katsuobushi (dried bonito flakes) and turn off heat. Allow to sit for two minutes and then strain through cheesecloth.
