Niboshi Dashi (Anchovy Stock) 煮干しだし
Niboshi dashi is a type of Japanese dashi stock made from anchovies. It can be used to add flavour and umami to many different dishes!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 g Dried Infant anchovies/sardines (*1 )
- 4 cups Water
Instructions
- 1
Pluck off heads and remove entrails of the dried baby anchovies. *2
- 2
Place the prepared dried anchovies in a small saucepan over low-medium heat to dry roast them for a few minutes without using any oil.
- 3
Fill a container with cold water and add the dry roasted baby anchoivies.
- 4
Let it stand overnight.
- 5
Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
- 6
Strain the dashi into the large bowl. *3
- 7
Use it for cooking or store in the fridge. *4
- 8
Pluck off heads and remove entrails of the dried baby anchovies.
- 9
Place the prepared baby anchovies in a saucepan with water to steep for 30 minutes.
- 10
After 30 minutes steeping, put the saucepan over medium-high heat and bring it to boil.
- 11
When the stock boils, turn the heat down to low and let it simmer for 3-5 minutes.
- 12
Remove any scum off the surface as often as necessary. *5
- 13
Strain the stock through a sieve lined with kitchen paper towel.