Description
A secondary dashi made from reused kombu and katsuobushi, extracting milder umami compounds.
Technical
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.
Culinary Significance
Provides a delicate umami backbone for clear soups, nimono simmered dishes, and as a finishing broth where primary dashi would overpower.
Science
Primary Reaction
Hydrolysis of remaining nucleotides and amino acids
Parameters
Temperature
75°C optimal
70°C to 80°C range
Time
4 minutes
3 minutes – 5 minutes
Equipment
Donabe (earthenware pot)Fine-mesh otoshibuta (drop lid)Mushi cloth for straining