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| Dashi (basic soup stock) |
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Yield: 6 Servings |
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1/2 c Katsubushi (shavings of -dried bonito) 3 Square inches Konbu seaweed 1/4 ts Gourmet Powder 5 c Water |
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| 1. Bring water to boil. Add konbu and shaved Katsubushi. 2. Turn off heat and let stand for 10 minutes. Strain. From: Sukiyaki The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett |
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