Anchovy Dashi (Iriko Dashi / Niboshi Dashi)
While there are various types of dashi broth in Japan, Anchovy Dashi is one of the most common and is used daily. Broaden your culinary horizons by adding this flavorful broth to your repertoire.
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Servings: 2
Ingredients
- 2 cups water
- 0.17 oz dried anchovies
- 0.17 oz kombu (for making awase dashi)
Instructions
Cold brewing method
- 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.
Cold brewing method with kombu (for making awase dashi)
- 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.
Simmering method
- Put water and dried anchovies* in a pot, and let them sit for at least 5 minutes.* If you want to make broth with less bitterness, remove the heads and guts before using (optional).
- 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.
Simmering method with kombu (for making awase dashi)
- Put water, dried anchovies*, and kombu in a pot, and let them sit for at least 30 minutes.* If you want to make broth with less bitterness, remove the heads and guts from the anchovies before using (optional).
- 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.
- 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.
Notes
- When using the simmering method, the total cooking time is 15 minutes.
- When using the simmering method, with kombu (for making awase dashi), the total cooking time is 46 minutes.
- You can store it in the refrigerator for up to 3 days or in the freezer for up to a month.
Nutrition
Calories: 5kcal
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