Luiz Hara

Secondary Konbu Dashi

Preparation info
  • Makes about

    1

    litre
    • Difficulty

      Easy

Appears in
The Japanese Larder
The Japanese Larder

By Luiz Hara

Published 2018

  • About

The konbu that was used in the Primary Konbu Dashi can be re-used to make a secondary stock. Though weaker in flavour, it is a good base for braising fish, poultry and meat as well as vegetables.

Ingredients

Method

  1. Place the reserved konbu and measured water in a pan with the lid on. Bring to a simmer over a medium heat and simmer gently for about 20 minutes.
  2. Remove the konbu and strain the stock through a fine sieve (strainer) to avoid any impurities clouding the stock. Add a pinch of salt, and the stock is ready to use.
  3. The dashi will keep for up to a week in