---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Ichiban Dashi ( Basic Soup Stock)
  Categories: Japanese, Soups
       Yield: 1 servings
  
       4 pt Cold Water
     1/2 oz Katsuobushi
       3    Inch Square Kombu
  
   Pour 4 pints of cold water into lg saucepan and bring
   it to boil.  Drop in Kombu, and bring just to boil
   again, then remove the Kombu and set aside. Stir in
   the Katsuobushi and turn off heat.  Let rest for 2
   minutes, then skim off scum.  Strain out Katsuobushi.
   Set both aside.  The Stock may be used immediately or
   can be used up to 8 hours later.  Can be kept in
   fridge for up to 2 days.
  
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