What You Need to Know
Niban dashi utilizes previously steeped kombu (Laminaria japonica) and katsuobushi (fermented, smoked skipjack tuna) to extract remaining inosinic acid and glutamic acid at lower concentrations. The second extraction yields a more subtle umami profile with reduced bitterness from over-extracted tannins.
Provides a delicate umami backbone for clear soups, nimono simmered dishes, and as a finishing broth where primary dashi would overpower.
Key Parameters
Temperature
75°C
70°C - 80°C
Time
4 minutes
3 minutes - 5 minutes
Equipment
Donabe (earthenware pot)Fine-mesh otoshibuta (drop lid)Mushi cloth for straining
Steps
- 1.
Osuimono (Kyoto): Allows delicate garnishes (yuzu peel, mitsuba) to shine without umami competition
The Science
Primary Reaction
Hydrolysis of remaining nucleotides and amino acids