iriko dashi

The third dashi that I am going to focus on is Anchovy Stock known as Niboshi Dashi or Iriko dashi in Japanese. It is similar to Katsuo dashi which is made from Bonito flakes.

Niboshi Dashi (Anchovy Stock)

oz/30 g Dried Infant anchovies/sardines (*1)

Water

Pluck off heads and remove entrails of the dried baby anchovies.  *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.

Fill a container with cold water and add the dry roasted infant anchoivies.

Let it stand overnight.

Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.

Strain the dashi into the large bowl. *3

Use it for cooking or store in the fridge. *4

Steep (Mizudashi) method

Pluck off heads and remove entrails of the dried baby anchovies.

Place the prepared baby anchovies in a saucepan with water to steep for 30 minutes.

After 30 minutes steeping, put the saucepan over medium heat and bring it to the boil.

When the stock boils, turn the heat down to low and simmer it for 3-5 minutes.

Remove any scum off the surface as often as it necessary. *5

Strain the stock through a kitchen paper towel lined sieve.

Steep &amp; Simmer (Nidashi) Method

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Niboshi Dashi (Anchovy Stock)

Top 1 iriko dashi recipes from across the web

The most viewed iriko dashi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Niboshi Dashi (Anchovy Stock)

The most viewed iriko dashi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine