Secondary dashi (Niban dashi) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 148) by Shizuo Tsuji

  • bonito flakes
    1. Katsuo-bushi or dried bonito is an indispensable ingredient in Japanese cooking. Today it is found in bags of pinkish brown flakes Kezuri-bushi (kezuri means to shave or shaven) in Japanese supermarkets. Traditionally, a large chunk of dried katsuo is shaved as needed using a wooden Katsuo-bushi shaver. http://letseatmeal.blogspot.com/2008/10/katsuo-bushi.html 2. The [bonito] fillets are then smoked [...] The built up tar from the smoke is cleaned from the surface using a grinder. At this stage the fillets are called aragatsuo and most commonly found in stores shaved and packaged for sale under the name katsuo-kezuri-bushi or hanakatsuo - they are not true katsuobushi without the last fermentation stage, but still valued as a good substitute. http://en.wikipedia.org/wiki/Katsuobushi

  • EYB Comments

    Recipe uses byproducts of previous recipe as an ingredient

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe uses byproducts of previous recipe as an ingredient

  • rmardel on February 26, 2026

    Make this with the remnants from the book's primary dashi. The results are quite good, pretty much what every other recipe for dashi I have made tastes like. These two recipes have made me rethink dashi and its use in both soups and recipes.

  • abrownb1 on February 21, 2022

    If using the book's ratio for primary dashi, this secondary dashi tastes pretty much like most recipe's primary dashi.

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