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🥕 Ingredients: Ichiban Dashi (First Extraction) - 1000 ml cold water - 5-10 g dried kelp (kombu) - 100 ml water - 2 handfuls bonito flakes (katsuobushi) approx 1 cup per handful Niban Dashi (Second Extraction) - rehydrated kombu leftover from ichiban dashi - leftover bonito flakes from ichiban dashi - 1000 ml water - 1 handful bonito flakes ...
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