Anchovy Dashi (Iriko Dashi / Niboshi Dashi)

While there are various types of dashi stock in Japan, Anchovy Dashi is one of the most common and is used daily. Broaden your culinary horizons by adding this flavorful stock to your repertoire.

Anchovy Dashi, also known as Iriko Dashi or Niboshi Dashi in Japan, is a type of dashi stock made by extracting flavor from dried anchovies or other small fish. These dried fish are produced by boiling and then drying fresh ones, and they are rich in inosinic acid, one of the umami components that humans perceive as tasty. As a result, the stock made from them has a deep, unique flavor.

There are two methods to prepare this stock: cold brewing and simmering. Each method offers slightly different flavor profiles. While anchovy dashi alone can be delightful, combining it with kombu (dried kelp) enhances its umami through a synergistic effect, resulting in an even more flavorful stock. This combination dashi, called Awase Dashi, is one of the staple stocks in Japan, often found in authentic Japanese restaurants.

When using the cold brewing method, you can achieve a delicate and clear anchovy dashi with minimal bitterness. The process is quite simple: just add water and dried anchovies to a bowl and let them soak for about 8 hours. Since there is no need to prepare the anchovies, you can make it with little effort.

When including kombu to make awase dashi, add it to the water at the same time as the anchovies. As with the method described earlier, there is no need to prepare the ingredients, but it is recommended to remove the kombu within 10 hours, as soaking it for longer may cause the water to become cloudy and emit a strong kombu odor.

If you want to quickly make anchovy dashi, the simmering method is recommended. It also doesn't require much effort. First, add water and dried anchovies to a pot and let them sit for a while to release their flavor more easily. Then, bring the pot to a boil and gently simmer to extract the stock.

Since the simmering method can bring out both the umami and bitterness from the anchovies, you can remove the heads and guts from the anchovies before using them to achieve a cleaner stock. However, this preparation is a bit time-consuming, so many Japanese people often skip this step on a daily basis and only do it on special occasions, such as when guests are coming over.

When making awase dashi, add kombu and let it sit in water with anchovies to release their flavor more easily, then gently heat over very low heat. Remove the kombu just before the water boils, simmer the remaining anchovies, then your awase dashi is ready.

When it comes to dashi stock in Japan, Bonito Dashi is the most common type, and you can find recipes using it in various books and on websites. Anchovy dashi can be used in most cases to replace the bonito dashi suggested in those recipes.

I personally recommend using it, especially for miso soup and udon noodle soup. In these dishes, the flavor of dashi significantly influences the overall taste, so changing the dashi allows you to enjoy the dish with a different profile.

For miso soup, it is a good idea to vary the type of dashi you use depending on your mood. As for udon noodle soup, you can achieve a more complex flavor by making dashi from kombu, bonito flakes, and dried anchovies.

Anchovy dashi offers a different flavor from bonito dashi, so be sure to try it in various dishes.

Ingredients

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Instructions

🕒 Total: 8 hrs hrs

Cold brewing method

Step 1
Put water and dried anchovies in a bowl, and soak them in the refrigerator for about 8 hours or longer. Then, remove the anchovies from the bowl.

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Cold brewing method with kombu (for making awase dashi)

Step 1
Put water, dried anchovies, and kombu in a bowl, and soak them in the refrigerator for about 8 hours or longer. Then, remove the anchovies and kombu from the bowl.

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Simmering method

Step 1
Put water and dried anchovies* in a pot, and let them sit for at least 5 minutes.

* If you want to make stock with less bitterness, remove the heads and guts before using (optional).

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Step 2
Heat the pot over medium heat. Once it comes to a boil, reduce the heat to low and simmer for 5 minutes, while skimming off any scum. Then, remove the anchovies from the pot.

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Simmering method with kombu (for making awase dashi)

Step 1
Put water, dried anchovies*, and kombu in a pot, and let them sit for at least 30 minutes.

* If you want to make stock with less bitterness, remove the heads and guts from the anchovies before using (optional).

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Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.

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Step 3
Heat over medium heat and bring the pot to a boil. Once it comes to a boil, reduce the heat to low and simmer for 5 minutes, while skimming off any scum. Then, remove the anchovies from the pot.

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To store

You can store it in the refrigerator for up to 3 days or in the freezer for up to a month.