ICHIBAN DASHI (BASIC SOUP STOCK)
Ingredients
Directions
- Directions
- Pour 4 pints of cold water into large saucepan and bring to boil. Drop in Kombu and bring just to boil again then remove the kombu and set aside.
- Stir in the katsuobushi and turn off heat. Let rest for 2 minutes then skim off scum. Strain out katsuobushi. Set both aside.
- The stock may be used immediately or can be used up to 8 hours later. Can be kept in fridge for up to 2 days.
