kombu and katsuo niban dashi

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 dashiNiban dashi
TransparencyClear Cloudy
ColorGolden or AmberLight brown or Beige
AromaRichA little less
Umami flavorRich and PureThick and Miscellaneous
Proper dishesLightly seasoned dishes
E.g. clear soup, zouni, udon soup, Chawanmushi
Strong flavor dishes
E.g. miso soup, nimono/ simmered dishes, home made daily meals
The comparison table for the two types of dashi.

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!

kombu and katsuo niban dashi

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Recipe by MikaCuisine: JapaneseDifficulty: Easy
Cooking time

15

minutes

Ingredients

  • The leftovers from Ichiban dashi (kombu, katsuobushi)

  • 1 L Soft water (4 US cups)

  • 10 g unused katsuobushi flakes (0.3 oz)

  • Equipment
  • Medium pot

  • Strainer

  • Kitchen towel or gauze

Directions

  • Prepare these ingredients.
  • Place water and leftover konbu and katuobushi in a pot.
  • Cook them over medium heat for about 10 minutes. Occasionally remove the scum.
  • Add new katsuobushi flakes and turn the heat off immediately. Let the ingredients soak for two to three minutes.
  • Drain the dashi in the strainer covered with a kitchen towel or gauze.
  • Squeeze the remaining dashi out of the ingredients.
  • Now you successfully made the Niban dashi!

Notes

  • We usually add a small amount of unused katsuobushi flakes to make Niban dashi a little bit more aromatic.
  • This is a type of casual dashi. The cooking time and the amounts of katsuobushi flakes depend on the person. Please feel free to find your favorite flavor!

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