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Niban Dashi (The Second Brew)
Cuisine:
Japanese
Cook Time:
4
minutes
minutes
Servings:
4
cups
Author:
Marvellina
Made with leftover kombu and katsuobushi used to make ichiban dashi (the first brew). This is a less intense version of dashi but still provide a great umami flavor
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Ingredients
Previously used kombu seaweed from making ichiban dashi
Previously used katsuobushi from making ichiban dashi
Instructions
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
Notes
NOTES: You an keep premade dashi stock in the fridge for a couple of days or in the freezer for up to 1 week