Recipe - Niban Dashi (Vegetable Stock)

3 x Inch Sq Cooked Kombu
2 pt Cold Water
3/8 pt Katsuobushi (Cooked)
3 tablespoon PreFlaked Katsuobushi

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.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip