Servings: 1
Niboshi Dashi (Anchovy Stock) 煮干しだし
Niboshi dashi is a type of Japanese dashi stock made from anchovies. It can be used to add flavour and umami to many different dishes!
Instructions
Steep (Mizudashi) method
- 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 baby 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 & Simmer (Nidashi) 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-high heat and bring it to boil.
- When the stock boils, turn the heat down to low and let it simmer for 3-5 minutes.
- Remove any scum off the surface as often as necessary. *5
- Strain the stock through a sieve lined with kitchen paper towel.
- Use it for cooking or store in the fridge. *4
Notes
*1 the ratio is usually 2-4 % of ingredients to water.
*2 Do this carefully because we don’t want to extract any bitter taste from the heads and entrails.
*3 Leftover dried baby anchovies can be used for Tsukudani and Furikake. See recipe in the above post.
*4 This dashi will last in the fridge for a couple days. If you are not going to use it in two days, keep the dashi in the freezer. It will last about 3 months frozen.
*5 In order to extract melow and bold umami flavour.
Nutrition
Calories: 93kcal, Protein: 20g, Sodium: 4mg, Calcium: 681mg