- 8 inch kombu (dried kelp), cut in half
- 2/3 oz. katsuobushi (dried bonito flakes)
- 4 and 1/4 cups water
*Makes 4 cups
To make niban-dashi (second dashi), put back the katsuobushi and kombu used to make the first dashi in the deep pot. Add about 2 and 1/2 cups of water and heat on low heat. When it starts to boil, add 1/3 oz. of extra katsuobushi flakes. Let it simmer for a few minutes, removing any foam that rise to the surface. Stop the heat. Place a paper towel in a colander and strain the stock through it. Nibandashi is often used to make nimono (simmered dishes).
*Makes about 2 cups