As a continuation of the Primary Dashi recipe I posted last week this post will be a very short one. As a quick reminder, dashi (出し) is the most popular Japanese stock made with konbu seaweed (昆布) and dried bonito fish flakes (although there are some other types of Japanese stock…).
After the primary dashi’s preparation, more delicate and lighter in coulour (see the recipe here), the konbu and the bonito flakes (katsuobushi かつおぶし) should not be thrown away. In fact they will be used to make a secondary dashi (niban dashi 二番出汁), a bit stronger and slightly darker, perfect for nourishing soups’ base or for soups with strong tasting vegetables. The recipe is also taken from “Japanese Cooking. A Simple Art” by Shizuo Tsuji.
Preparation: <25 minutes
konbu and bonito flakes leftover from the Primary Dashi
750 ml cold water
5-7 g fresh bonito flakes
Place the leftover konbu and bonito flakes in 750 ml cold water. Put it over high heat and when it starts boiling, reduce the heat and let it simmer until it is reduced by 1/3 or 1/2 (the latter will have a stronger taste).
Add the fresh bonito flakes and immediately put aside.
Wait 30 seconds – 1 minute until the flakes fall to the bottom.
Remove the foam from the surface and strain through a piece of gauze.
This time the konbu and the bonito flakes can be thrown away.