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
- 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.