Niban Dashi (The Second Brew) – Made with leftover kombu and katsuobushi used to make ichiban dashi (the first brew). Niban dashi is a less intense version of dashi but still provide a great umami flavor.
After making the ichiban dashi stock, like Harumi Kurihara in her Everyday Harumi cookbook, I couldn’t stand wasting the katsuobushi and kombu seaweed just after first brew. So, here I am making the niban dashi or the second brew. Niban dashi, of course, is less, flavorful compare to ichiban dashi. Like I’ve mentioned before, you can use niban dashi in your recipe if it is mixed with other ingredients and the recipes don’t call for ichiban dashi.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- Previously used kombu seaweed from making ichiban dashi
- Previously used katsuobushi from making ichiban dashi
- Add the previously used kombu seaweed and katsuobushi to a saucepan together with 4 cups water. Put the pan onto medium heat
- Remove the kombu seaweed just before the liquid comes to a boil, then cook for a further 3-4 minutes
- Pour through a strainer lined with paper towel or cheese cloth, and again, cool, and store in the refrigerator until ready to use