How To Make Niboshi Dashi (Dried Sardine Stock)
Do you want to add authentic Japanese flavor to your dishes? This Niboshi dashi also known as Iriko dashi is a soup stock made from dried sardines and brings a nice umami-rich flavor. Let's learn how to make it!
Ingredients
Instructions
- Remove head and guts of niboshi: Take the head and guts (the black part in the belly) out and cut down the smell and bitterness.
- Bring to a boil: Put niboshi and water in a pot, bring to a boil.
- Simmer: Lower the heat and cook for 5 to 10 minutes.
- Strain: Strain through a sieve.
Notes
- Storage: It will last for 3 days in the fridge and one month in the freezer.
- Step 1: If you want to save time, you can use niboshi as it is.
- Step 4: If you don't want any small pieces in the dashi, please use a paper filter.
- Recipe using niboshi dashi: Miso soup, Simmered vegetables, Noodle soup (Ramen, udon, soba), etc.
- You can also make it by cold brewing. Just put water and niboshi in a jar and keep it in the fridge overnight, then strain through a sieve to take niboshi when using.
- You can make a niboshi snack with leftovers (see the section above).
Video
Nutrition
Serving: 800mlCalories: 66kcalProtein: 12.9gFat: 1.2gSodium: 932mg
This nutritional information is estimated and provided for general reference only.