3 x Inch square cooked kombu
2 pt Water, cold
3/8 pt Katsuobushi (cooked)
3 tb Pre-flaked katsuobushi
The kombu and the katsuobushi may be taken from the Ichiban Dashi
recipe. Put the cooked kombu and 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
temperature for 8 hours or refrigerated for 2 days.
