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Cooking Stock For Vegetables
(Niban Dashi)
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"Niban dashi" is an economical way to use the leftover ingredients of "ichiban dashi" for an equally good but weaker stock. "Niban dashi" is used in place of water to cook vegetables.
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| What You Need: |
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A 3-inch square cooked kombu (from ichiban dashi)
1 cup cooked katsuobushi (from ichiban dashi)
5 cups cold water
¼ cup preflaked katsuobushi (dried bonito)
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| How To Cook: |
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1. Combine the cooked kombu and katsuobushi with 5 cups of cold water in a 2-to 3-quart saucepan, and bring almost to a boil over high heat. Add the additional ¼ cup of uncooked katsuobushi, reduce the heat to its lowest point and simmer uncovered for about 5 minutes.
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2. Place a double thickness of cheesecloth or a clean cloth napkin in a sieve set over a large bowl, pour in the entire contents of the pan and let the stock drain through undisturbed. Discard the kombu and katsuobushi.
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3. Although niban dashi can be used at once as a cooking stock for vegetables, it can also be kept for 8 hours at room temperature. Or it can be cooled to room temperature, covered with plastic wrap and refrigerated for as long as 2 days.
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4. Because ichiban and niban dashi look nearly the same, it is best to label their containers if they are not to be used at once.
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