What Is Niban dashi and How Can I Use It?
Wondering what to do with Niban Dashi? This guide covers how to pick it, cook it, store it, and swap it, plus 11 recipes to put it to work.
Key Points
- Niban dashi is a second-brew dashi made by re-simmering the used kombu and bonito flakes.
- It is weaker than first-brew ichiban dashi, which is saved for delicate clear soups.
- Simmer the spent solids about 10 minutes, longer and harder than the first brew.
- Use it for simmered dishes, braised vegetables, tofu, and everyday miso soup.
What is Niban Dashi?
Niban dashi is second-brew dashi: the stock you make from the kombu and bonito flakes left over after your first batch. The name means "second dashi" in Japanese. Rather than tossing the spent solids, you simmer them again to pull out the flavor that remains.
It comes out weaker and less aromatic than the first brew, ichiban dashi. That delicate first batch is saved for clear soups, while niban dashi handles the heavier jobs.
How It Is Made
After straining your first dashi, keep the used kombu and katsuobushi. Cover them with fresh water, bring it to a boil, and simmer for about 10 minutes, longer than you ever would for the first brew.
The solids have already given up their best flavor, so a harder, longer simmer here is fine. Often a small handful of fresh bonito flakes goes in at the end to round it out, then you strain as usual.
How to Use It
Niban dashi is the everyday workhorse for simmered dishes, where a deep cooked flavor matters more than a delicate aroma. It is the right base for braising vegetables and tofu, for nimono simmered dishes, and for miso soup on a busy day.
It carries the broth in dishes like Kiriboshi (Chicken Simmered with White Radish) and seasons vegetable sides such as Horensho Hitashi (Spinach with Toasted Sesame Seeds).
Do not waste your good first dashi here. Save ichiban dashi for clear soups, and let niban dashi do the long, hidden cooking.
Substitutes and Storage
Plain dashi, fresh or instant, stands in fine, since niban dashi is just a thriftier version of the same thing. A mild stock works in a simmered dish too.
Use it within 2 to 3 days from the fridge, or freeze it.
For how to make the first dashi and the rest of the keeping rules, see the dashi page.
Quick facts
- In Chinese
- 泥板大石
- British (UK) term
- Niban dashi
- en français
- Niban Dashi
- en español
- Niban Dashi
Recipes using Niban Dashi
There are 11 recipes that contain this ingredient.
Dad's Favorite Spice Cake
A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.
Koimo Nori-Ae (Taro Potatoes Rolled in Crumbled Seaweed)
Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.
Horensho Hitashi (Spinach with Toasted Sesame Seeds)
Horenso hitashi, a classic Japanese blanched spinach side dish dressed in dashi, soy sauce, and sugar with toasted sesame seeds. Clean, simple, and ready in 20 minutes.
Turkey Breast'N Gravy
Turkey breast roasted in an oven bag with turkey gravy mix and quartered onions that baste the meat as it cooks. This foolproof method produces juicy, slice-ready turkey with homemade-tasting gravy in about 2 hours.
Thai Fish Cake
Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.
Kinome-Ae (Bamboo Shoots with Green Soy Dressing)
Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.
Scallop or Shrimp Curry
Scallop or shrimp curry with apple, onion, cardamom, and a lime-finished cream sauce. The mild Anglo-Indian seafood curry that reads as comfort food more than fiery heat.
Sambai-Zu (Rice-Vinegar & Soy Dipping Sauce)
Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.
Nainamo Bars - Revisionist
Nanaimo bars revisionist with a peppermint twist on the Canadian classic. A chocolate-graham cracker base, vanilla pudding buttercream middle, and melted chocolate top layer. No-bake and ready in an hour.
Blueberry Delight Pie
A lighter blueberry pie with a graham cracker crust, baked nonfat cream cheese filling, blueberry pie filling, and fluffy whipped topping. Uses reduced-fat ingredients throughout without sacrificing the layered indulgence everyone loves.
