Iriko Dashi Recipe
Iriko Dashi, also known as Niboshi Dashi, is a Japanese anchovy stock that is often used in miso soup as well as many other hot pots, noodle soups, and simmered foods. It's made by boiling dried anchovies or baby sardines.
Servings 4 cups
Cost $10+
Ingredients
- ½ cup dried iriko or dried niboshi dried baby sardines/anchovies
- 4 cups of water
Instructions
- The fish should be cleaned by removing the head and guts (if the dried fish is larger). This process gets rid of any bitter taste in the dashi. First, cut the head off each fish and cut the bottom of the belly to remove the guts (these have a black color).
- Soak the cleaned fish in the water for at least 30 minutes for light dashi or overnight for a stronger, fishy-flavored iriko dashi stock.
- Now, move the water and fish into a large pot and bring to a boil slowly.
- Let the fish boil for approximately 10 minutes on low heat.
- Once cooked, use a sieve or mesh to drain.
- Transfer to a container or bowl and use right away or store it for later use.
