Once the Konbu and Bonito flakes have been used for the superior quality ICHIBAN first flush dashi, they can actually be used again to make a Dashi broth that is suitable for Miso soups or noodle broths – basically anything that gets intensly flavoured afterwards.
You can get out all the umami flavours from your ingredients and don’t need to waste anything. Here is how you can make this sustainable second flush dashi:
NIBAN Dashi
ingredients
- 1.8l new soft water
- Rest of your Konbu and Bonito flakes from making Ichiban Dashi
directions
- Add all your ingredients to a pot and gently simmer for 20-30 minutes. Strain through a sieve with filter paper (or damp kitchen towel). You can let this Dashi cool down and keep it in the fridge for a day or two to use later!
If you are uncertain what the ingredients look like please check this post.
It is such a lovely way to reuse your expensive ingredients and stretch them out for a little bit longer! While Niban Dashi does not get used for Kaiseki Cuisine it is still very valuable knowledge. It helps to use our ressources more sustainably and I think everyone should know how to make it!
I hope you learned something new and wish you lots of fun in the kitchen! I’d love to hear from you in the comments, so don’t be shy 🙂
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