1. Place the flour, water, eggs, katsuobushi, vegetable base, baking powder, salt and white pepper in a stainless-steel mixing bowl. Whisk until blended. Using a rubber spatula, mix in the green onions. Transfer to a storage container. Cover and refrigerate. Allow to rest for 60 minutes. CCP: Refrigerate at 41°F or below.
2. Adjust to desired consistency, using water to thin or flour to thicken. Do not over mix.
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