How to Make Dashi Stock (Niban Dashi)

Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 3-5 Cook: 15 min

Ingredients

Water (soft) 1 litre
Kombu (left from ichiban dashi) as required
Bonito flakes (left from ichiban dashi) as required
Bonito flakes 10g

Method

1
Put the water into a pan and add the kombu and bonito flakes from the ichiban dashi and bring to the boil on high heat. Turn down to medium heat and simmer for 20 minutes, removing any scum.
2
Add the fresh bonito flakes (oi gatsuo) and simmer for a further 10 minutes on medium heat.
3
Pour into kitchen paper in a colander into a large bowl. Press down gently to release more liquid. This is niban dashi (second dashi stock).
4
On the left is ichiban dashi, on the right is niban dashi, ideal for miso soup or other cooking.

5
Use soft water like Volvic or Ashbeck for best results.

Tips & Note

How to Make Dashi Stock (Niban Dashi)

Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 3-5

Cook: 15 min

Ingredients

Water (soft) 1 litre
Kombu (left from ichiban dashi) as required
Bonito flakes (left from ichiban dashi) as required
Bonito flakes 10g

How to Make Dashi Stock (Niban Dashi)

Recipe ID :2258 Posted on 21 DEC 2016

Serves 3-5

Cook 15min
views 3,668
printed 0

saved 0

Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.

Share

Ingredients

Method

Cook
15min
1
Put the water into a pan and add the kombu and bonito flakes from the ichiban dashi and bring to the boil on high heat. Turn down to medium heat and simmer for 20 minutes, removing any scum.
2
Add the fresh bonito flakes (oi gatsuo) and simmer for a further 10 minutes on medium heat.
3
Pour into kitchen paper in a colander into a large bowl. Press down gently to release more liquid. This is niban dashi (second dashi stock).
4
On the left is ichiban dashi, on the right is niban dashi, ideal for miso soup or other cooking.

5
Use soft water like Volvic or Ashbeck for best results.
HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
The sourness of the gherkins will stimulate your appetite on a hot summer day.
Cooked rice, Cheddar cheese, Gherkins (large), Tinned tuna, Tomato (small), Broccoli, Basil leaves, Cress, Chicory, Dressing:, Gherkin vinegar, Lemon juice, Capers (in oil), Olive oil, Salt & pepper
HOME
The 3 fresh ingredients combined in a bowl makes a good summer salad.
Cucumber, Takuan (pickled mooli), Umeboshi, Mayonnaise, Chilli powder
HOME
This tear and share bread is so simple - make lots of slices in a round bread and fill with cheese and bake!
Round bread 20cm diameter, Spring onions, Butter (salted), Garlic, Red Leicester cheese, Mozzarella
HOME
The pasta was originally on the side but the pork ginger sauce was so much and mixed with the spaghetti - it became a delicious dish as a main.
Spaghetti, Onion, Carrot, Chestnut mushrooms, Baby plum tomatoes, Pork loin, Fresh parsley, Ebara Pork Ginger Sauce
HOME
Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.
Fresh mooli, Pickled mooli (takuan), Coriander leaves, Ponzu dressing
HOME
Sweet and spicy and totally irresistible.
Your favourite noodles (wholewheat, etc), Vegetable side Namul:, Carrot, Sesame oil, Crushed sesame seeds, Salt & pepper, Garlic (grated), Beansprouts, Sauce:, Gochujang, Sugar, Light soy sauce, Lemon juice
HOME

Similar Recipe

Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO
You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
This is a really warming dish.
Sprats, Carrot, Turnip, Yam, Jerusalem artichokes, Kombu seaweed, Spring onions, A, Finely chopped ginger, Sugar, Sake, Miso, Potato starch, Plain yogurt, B, sake, Soy sauce, Grated ginger
Nice and tasty for when you don't have much appetite.
Turnips (large), Tinned white crab meat , Dashi stock, Sake, Mirin, Light soy sauce, Sea salt, Potato starch or cornflour in a bit of water
Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.
Water (soft), Kombu for dashi, Bonito flakes
KitchenCIB
HOME
Perfect for using up nori that's not so crisp.
Nori sheets, Water, Cola, Soy sauce, Sugar

All New Recipes

Natural Antibiotic Food:
Pancake:, Water , Corn , Turmeric , Seasoning All Purpose, Cabbage , Self Raising Flour, Corn or potato starch , Parmesan cheese, Eggs, Oil:, Vegitable oil, Sauce:, Okonomi sauce or Tomato sauce, Japanese kewpie Mayonnaise
My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.