Second Dashi

Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • konbu and katsuobushi from first dashi
  • ½ L (2⅛ c) water


The second extraction reuses the seaweed and katsuobushi. Water is added to it and it is heated to the boiling point and then allowed to simmer for about 10 minutes. Strain the liquid through a fine-mesh sieve to remove the seaweed and katsuobushi. This extract is darker and has a stronger taste than the first one. The higher temperature has drawn out more glutamate, but also bitt