‘Number Two’ Soup Stock

  • Serves

    makes About 1 Quart


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.


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


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.

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