Niban Dashi (Stock For Vegetables and Dipping Sauces)

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Niban Dashi (Stock For Vegetables and Dipping Sauces)

Niban Dashi (Stock For Vegetables and Dipping Sauces) is a traditional Japanese recipe for a classic stock typically made from the left-overs after making Niban Dashi stock with some fresh dried bonito flakes added and which is typically used for vegetable stocks and dipping sauces. The full recipe is presented here and I hope you enjoy this traditional Japanese version of: Stock For Vegetables and Dipping Sauces (Niban Dashi).

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Sauce Recipes Japan Recipes

Niban dashi is a stock made from the left-overs of Ichiban Dashi that's can be made into a dipping sauce or a broth for cooking vegetables. Ni is the Japanese for 'two' and this is essentially a second-use stock.

Ingredients:

8cm square piece of kombu (dried kelp) [or substitute dried Atlantic kelp or dried sugar kelp (left over from making Ichiban Dashi)
120g cooked katsuobushi (left over from making Ichiban Dashi)
1.5l water
40g pre-flaked katsuobushi (dried bonito)

Method:

Combine the cooked kombu and katsuobushi with the water in a medium-sized saucepan and bring almost to a boil over high heat. Add the extra dried bonito then reduce the heat to its lowest setting and simmer, uncovered, for 5 minutes.

Place a double thickness of muslin or cheesecloth in a sieve set over a large bowl and pour in the stock. Allow to drain through undisturbed. Remove the flaked bonito and set aside. The dashi stock can now be used as a base for a sauce or as a base stock for cooking vegetables.