kombu and katsuo niban dashi
Niban dashi is the second dashi that is made using the leftovers from Ichiban dashi. If you don’t know what Ichiban dashi is please check out the article below first.
Now you already know what the difference between Ichiban dashi and Niban dashi is. Before we move on to the recipe for Niban dashi, let me show you the comparison table for the two types of dashi just in case.
|Ichiban dashi||Niban dashi|
|Color||Golden or Amber||Light brown or Beige|
|Aroma||Rich||A little less|
|Umami flavor||Rich and Pure||Thick and Miscellaneous|
|Proper dishes||Lightly seasoned dishes|
E.g. clear soup, zouni, udon soup, Chawanmushi
|Strong flavor dishes|
E.g. miso soup, nimono/ simmered dishes, home made daily meals
Practically speaking, it’s a little difficult to use the right dashi for proper dishes on a daily basis. It doesn’t mean that I make a fancy dish every day. Although dashi can be preserved for two to three days in the fridge, the flavor and aroma start to weaken as time goes by.
For your daily dishes, I recommend using the mixture of Ichiban dashi and Niban dasi if you don’t have a special plan. It’s kind of neutral and can be used for almost every Japanese dishes that use dashi.
If you’ve tried making Ichiban dashi, you have the leftovers with you now. So Let’s make Niban dashi!
Tried this recipe?
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