Name: Niban Dashi
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 cups cold water; Spent kombu , from ichiban dashi; Spent Katsuobushi , from ichiban dashi; ¼ ounce Katsuobushi

Why This Recipe Works

After making ichiban (first) awase dashi, the full-strength batch of Japan’s ubiquitous seafood-based stock, many cooks reuse the spent kombu (dried kelp) and katsuobushi (dried, smoked, fermented, and shaved skipjack tuna flakes) to make niban (second) dashi, the resourceful, less concentrated batch of the stock that’s often used in stews and curries where dashi isn’t a standout component. Simmering the spent components for 10 minutes ekes out as much of their flavor as possible, and because the niban dashi’s flavor will be subtle in a strong-flavored application, there’s minimal concern about bitterness or other off-flavors associated with this relatively long, hot extraction. Steeping a small amount of fresh katsuobushi off-heat gives the stock an extra savory, smoky boost.

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Instructions

Line large fine-mesh strainer with double thickness cheesecloth, letting excess hang over sides. Set strainer over large bowl or 8-cup liquid measuring cup and set aside. Bring water and spent kombu and spent katsuobushi to simmer in medium saucepan over medium heat. Simmer for 10 minutes.

Off heat, stir in katsuobushi and let steep for three minutes. Drain dashi in prepared strainer. Gather sides of cheesecloth to form bundle and lightly pinch with tongs to release any liquid into bowl. Discard bundle. Niban Dashi can be used immediately, refrigerated for up to 2 days, or frozen for up to 1 month.