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Niban dashi (vegetable stock)

Yield: 1 Servings

Ingredients:

• 3 x Inch Sq Cooked Kombu
• 2 pt Cold Water
• 3/8 pt Katsuobushi (Cooked)
• 3 tb 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.

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