I hope you had fun with the last lot of Dashi knowledge I gave you. So I figured we should follow on from that one. So Niban dashi (number 2 Dashi) is basically using the left over kombu and katsuobushi from the Ichiban dashi in my previous masterclass. All you need to add to make Niban Dashi is an extra handful of katsuobushi (this is optional though as it is only for added flavour).
And there you have it! It really is that easy, now use this or full-flavoured soups, stews, sauces or dressings. You can portion it out and freeze it for use later too!
Peace out dominoes.
By Miso Meg.
Ingredients for this dish are available from our food shop here: Dashi Stock