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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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