Instructions

Step 1

Place konbu and bonito flakes in a medium saucepan. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer until stock has reduced by one-third, about 15 minutes.

Step 2

Add an additional 2 cups dried bonito flakes, then immediately remove pot from heat. Do not stir. Allow konbu and bonito flakes to settle, skim foam, then carefully pour stock through a sieve lined with cheesecloth. Discard konbu and bonito flakes. (Store in a sealed container in refrigerator for up to 3 days.

Place konbu and bonito flakes in a medium saucepan. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer until stock has reduced by one-third, about 15 minutes.

Recipes

‘Number Two’ Soup Stock

Name: 'Number Two' Soup Stock
Total time: PT0D0H0M
Yield: makes About 1 Quart
Ingredients: Konbu and bonito flakes (reserved from Ichiban-Dashi ); 6 cups cold water; 2 cups dried bonito flakes

Serves
makes About 1 Quart

SAVEUR

Niban-dashi is a stronger stock, made from the konbu and bonito flakes left over from ichiban-dashi. It is used as a stock, braising liquid, and seasoning.

Ingredients

Konbu and bonito flakes (reserved from Ichiban-Dashi)
6 cups cold water
2 cups dried bonito flakes

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Instructions

Step 1

Place konbu and bonito flakes in a medium saucepan. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer until stock has reduced by one-third, about 15 minutes.

Step 2

Place konbu and bonito flakes in a medium saucepan. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer until stock has reduced by one-third, about 15 minutes.
Add an additional 2 cups dried bonito flakes, then immediately remove pot from heat. Do not stir. Allow konbu and bonito flakes to settle, skim foam, then carefully pour stock through a sieve lined with cheesecloth. Discard konbu and bonito flakes. (Store in a sealed container in refrigerator for up to 3 days.