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 2,921
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Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.

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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.
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Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.
Water (soft), Kombu (left from ichiban dashi), Bonito flakes (left from ichiban dashi), Bonito flakes
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