Last week, we learned how to make ichi-ban dashi, the first brew, which is made by boiling kelp and bonito flakes in fresh mountain water. I normally use ichi-ban dashi to make miso soup for our guests, and then I re-use the the kelp and bonito flakes used to make ni-ban dashi. This second brew has more subtle flavour and a cloudier colour, which also makes it an excellent base for miso soup. We also like to use ni-ban dashi to cook vegetables, as it infuses them with the delicate umami taste. To make authentic, healthy miso soup, use 2nd dashi stock and I promise—you will taste the difference!
Ni-ban dashi (2nd dashi)
- 500ml water
- reuse the kelp and the bonito flakes just used to make ichi-ban dashi
- In a large pot, add the used kelp and fish flakes to the water.
- Bring to a boil on high heat.
- Once the liquid comes to a boil, reduce heat.
- Maintain a gentle boil and simmer for about 5 minutes.
- Remove the kelp and strain the ni-ban dashi through a clean cheesecloth into a clean pot while squeezing the fish flakes with a ladle*.
*To add extra flavour to ni-ban dashi, bring it to a near boil and add 10g of bonito fish flakes. Bring to a full boil and strain into a pot using a cheesecloth.
Next time on the blog, we will be cooking up wild sansai tempura. I'll be heading out to the forest to forage budding wild vegetables to use in my favourite tempura dish. Please join me and follow along!