---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Niban Dashi (Vegetable Stock)
 Categories: Japanese, Soups
      Yield: 1 servings
 
      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.
 
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