Niban Dashi
The second extraction from spent kombu and katsuobushi — less refined than ichiban dashi but richer and more complex, carrying the fermented depth of exhausted bonito into braises, simmered vegetables, and noodle broths.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Place the spent kombu and katsuobushi from your ichiban dashi into a pot with fresh cold water. Bring slowly to 140°F (60°C) over medium-low heat — this is below simmering, and you should see gentle movement in the water but no bubbles. Niban dashi is extracted at a lower temperature than the initial steep because the depleted ingredients release their remaining glutamates and inosinates more slowly and at lower temperatures. Hold at this temperature for 15 minutes.
If adding fresh katsuobushi for a flavor boost, add it now and simmer (not boil) for 8–10 minutes. Simmering niban dashi slightly harder than ichiban is acceptable — the goal is richer, more assertive umami rather than delicacy. Bring to a very gentle simmer (barely perceptible movement), not a rolling boil. Turn off the heat and let steep 5 minutes undisturbed.
Line a fine-mesh strainer with a sheet of cheesecloth or a coffee filter. Pour the dashi through slowly without pressing the solids — pressing extracts bitter tannins. Discard the kombu and katsuobushi. The strained dashi should be clear or nearly so, with a warm amber color. Allow to settle 5 minutes; any remaining fine particles will sink. Use immediately or cool rapidly and refrigerate for up to 3 days, or freeze for 1 month.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.