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How To Make Niboshi Dashi (Dried Sardine Stock)

5 from 4 votes
Prep: 2 minutes
Cook: 5 minutes
Total: 7 minutes
Servings: 800 ml
Author: Juri Austin
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!
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niboshi dashi-Japanese soup stock.

Ingredients
  

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Instructions
 

  1. 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.
  2. Bring to a boil: Put niboshi and water in a pot, bring to a boil.
  3. Simmer: Lower the heat and cook for 5 to 10 minutes.
  4. Strain: Strain through a sieve. 

Video

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).

Nutrition

Serving: 800mlCalories: 66kcalProtein: 12.9gFat: 1.2gSodium: 932mg

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: niboshi dashi

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