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Easy Japanese Recipes

Iriko Dashi (Anchovy Stock) いりこだし

Iriko Dashi (Anchovy Stock) | Easy Japanese Recipes at JustOneCookbook.com

Today I want to share how to make an anchovy stock called Iriko Dashi (いりこだし) in Japanese.  To create authentic Japanese flavor, making dashi is an inevitable step for Japanese cooking.


I know, “dashi” sounds unfamiliar and you may feel reluctant to try…

But!  Check this out.  Typical dashi recipes require:

  • 1-2 ingredients (at most)
  • total of 20 minutes for active prep/cook time

It’s much faster than making vegetable or chicken stock, right?  :)

So far on Just One Cookbook, I’ve covered Awase Dashi (combination of Katsuobushi + Kombu) as well as vegetarian dashi such as Kombu Dashi and Shiitake Dashi.

We make different types of dashi depending on types of food that it goes well with.  I know, it may sound a little bit complicated but there is no rule for which dashi you use.  For my daily cooking, I use mostly Awase Dashi which is a basic all-purpose stock that goes well with most Japanese recipes.  To read more about details in dashi topic, please check my main Dashi page.

Iriko Dashi (Anchovy Stock) | Easy Japanese Recipes at JustOneCookbook.com

Iriko Dashi is most commonly used for making miso soup as the bold miso flavor goes well with strong fish aroma (but does NOT taste fishy in flavor).  As dried iriko are more affordable in price than katsuobushi or kombu, and Japanese drink miso soup almost every day, using iriko dashi for miso soup is a very common choice.

Anchovy stock is also a basic stock for Korean cuisine, and the process of making stock is very similar to one for Japanese cuisine.  For those who cannot find katsuobushi, you can try finding these dried baby anchovies/sardines from a Korean grocery stores to make Iriko Dashi.

Here’s a short video on How To Make Iriko Dashi.  It’s very simple, as you can see in the video.  I hope you enjoy!

Iriko Dashi (Anchovy Stock)
 
Prep time
Cook time
Total time
 
Author:
Serves: 3½ cup
Ingredients
  • About 1 cup (1.4 oz., 40 g) iriko (dried baby anchovies/sardines)
  • 4 cups (1000 ml) water
    Iriko Dashi Ingredients
Instructions
  1. This is an extra step and not everyone follows this method, but I highly recommend to remove the head and tummy parts to reduce bitter flavor in iriko dashi.
    Iriko Dashi 1
  2. Soak the iriko in the 4 cups of water for 20-30 minutes, preferably overnight.
    Iriko Dashi 2
  3. Transfer the water and iriko into a small saucepan and slowly bring the water to a boil.
    Iriko Dashi 3
  4. When boiling, skim and reduce heat to low and cook for 10 minutes.
    Iriko Dashi 4
  5. After 10 minutes, remove from the heat and drain into a sieve in a bowl lined with paper towel. Gently squeeze the paper towel to drain all liquid and now the dashi is ready for use. Any extra dashi needs to be refrigerated and used within 3 days or freeze for later use.
    Iriko Dashi 5
Notes
Dried baby anchovies/sardines can be found in Japanese/Korean/Asian grocery stores.

Inactive time (soaking iriko) is not included to Prep/Cook time.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Posted in: How To, Sauces, Dressings & Condiments

Leave a Comment


8 + = seventeen

  • Nandita nataraj March 20, 2014, 2:07 am

    The photography is so good! Loved the step by step instructions and the video. Great post Nami

    Reply
  • A_Boleyn March 20, 2014, 3:44 am

    Those flavourful little fishes look a little daunting to prepare but that must be some pretty amazing stock. :)

    Reply
  • Sissi March 20, 2014, 3:46 am

    I made anchovy dashi a long time ago, but somehow it was too strong for me (compared to the katsuobushi one). Maybe I shouldn’t have used it in miso soup… I have to experiment with it more.

    Reply
  • Maureen | Orgasmic Chef March 20, 2014, 4:53 am

    This definitely looks easy enough for someone like me to make! I love your videos.

    Reply
  • Angie Maniam March 20, 2014, 5:35 am

    Yum! :-) What do you use this dashi in, Nami? I couldn’t find recipes on your site for it. Tried the Google search, it said 7 results, but there wasn’t a list.

    Reply
    • Nami March 20, 2014, 10:20 am

      Hi Angie! I use iriko dashi to make miso soup sometimes (just to change flavor once in a while, but my family’s favorite is always Awase Dashi), but I don’t use Iriko Dashi much. Which is why it took me a long time to make a post. =P If you enjoy this flavor of dashi, you can use it for most of the recipes that says “dashi”. However, I suggest to avoid using it for fish dish (too much fish in flavor). Hope this helps!

      Reply
      • Angie Maniam March 20, 2014, 10:28 am

        Thanks, it certainly does! I was curious because the Chinese (that includes me) use anchovies in our stock but we don’t soak them first. I will try it your way. Keep posting! ;-)

        Reply
        • Nami March 20, 2014, 10:43 am

          We avoid cooking anchovies for a long time because it creates bitter taste. In Japan, we even consider making iriko dashi with just water only (no cooking) for mild flavor dashi. When we use just water, we don’t remove the head and tummy. Just soak and slowly let the flavor come out. Maybe because Japanese food flavor is light and it’s overwhelming when iriko dashi has strong flavor…

          Reply
  • Rosa March 20, 2014, 7:48 am

    Interesting! A tasty stock.

    Cheers,

    Rosa

    Reply
  • John@Kitchen Riffs March 20, 2014, 10:20 am

    I always learn so much from you! Removing the heads and tummy portions of the anchovies must be a bit tedious, but I know you know what you’re talking about, so I’d do it! Good post — thanks.

    Reply
  • Sonia aka Nasi Lemak Lover March 21, 2014, 1:18 am

    We also make this similar anchovy stock very often here, we called anchovy in Malay as ikan bilis. We use this stock to cook noodles soup, for hotpot base, or boiled vegetable soup.

    Reply
  • Sylvie | Gourmande in the Kitchen March 21, 2014, 2:03 am

    I’ve never seen little dried anchovies like that before. What else are they used in?

    Reply
    • Nami March 24, 2014, 7:19 pm

      Hi Sylvie! Thank you for your q uestion. In Japanese cooking, we mostly use in basic stock like this. Another use I can think of right now is our new year’s special food called Tazukuri. It’s “Candied Sardines”. A lot of people think the use of the word “candied” for fish is strange, but it’s savory sweet flavor. :)

      http://justonecookbook.com/recipes/tazukuri-candied-sardines/

      Reply
  • Hotly Spiced March 21, 2014, 2:08 am

    My husband would love this, Nami, he’s addicted to anchovies. I didn’t know the Japanese were keen on anchovies, I thought that was just the Italians! xx

    Reply
  • Kelly March 21, 2014, 4:11 am

    Oh my goodness, I’ve always wanted to try making anchovy stock for some Korean stews so this is perfect. Thank you so much for sharing and the awesome step by step photos – I can’t wait to give this a try :)

    Reply
  • Jessica March 21, 2014, 5:14 am

    Hi Nami- I am so glad I subscribed and was welcomed with your inspiring Iroki Dashi video. I love the taste of Miso soup especially with the mild anchovy flavor in the background. I can’t wait to try this. Any other soup suggestions for me? I imagine this stock would be a great base for soups. Thanks!

    Reply
  • Vicki Bensinger March 21, 2014, 6:11 am

    Nami I always learn so much from you even if it’s the smallest of details. You inspire me every time I read/watch your posts. Have a great weekend!

    Reply
  • Amira March 21, 2014, 10:02 am

    Was going to ask you what do you use it for? but you’ve already answer that… can I use it as a substitute for fish sauce?

    Reply
    • Nami March 24, 2014, 7:42 pm

      Hi Amira! Fish sauce is a completely different thing. While this is more like mild flavor stock, fish sauce is a condiment to season food (strong flavor). So it can’t be a good substitute. This stock is used to cook food, or base for noodle soup and miso soup. It’s kind of like chicken/vegetable stock in Japanese cooking. :)

      Reply
  • Sandra | Sandra's Easy Cooking March 21, 2014, 10:36 am

    Wonderful! Food is so much richer when using anchovy stock! Your video is fantastic!!! Thumbs up!

    Reply
  • Evelyne@cheapethniceatz March 21, 2014, 12:38 pm

    Never even heard of anchovy stock before but since I eat out at Japanese and Korean places I must have consumed it lol. Very curious to give this further exploration.

    Reply
  • The Ninja Baker March 21, 2014, 5:42 pm

    勉強になりました。いつも鰹節の出汁を作っておりますが、次回是非いりこ出汁を作りたいです。

    偶然に、最近うちの主人と日本の友達と話していましたが、アメリカへ輸出鰹節、いりこは安全だと思いますか。主人は福島厳罰の影響を心配していますが、確かに政府の規制を信用できますでしょう。(この悩みはなぜと言うと舞版猫が鰹節を食べています。)忙しいところですみませんが、なみさんの意見を頂けませんでしょうか。

    Reply
  • Jeanette |Jeanette's Healthy Living March 21, 2014, 9:39 pm

    So interesting – I’ve never removed the heads and tummies when I make dashi although it makes sense. Thanks for the tutorial Nami!

    Reply
  • Bam's Kitchen March 22, 2014, 7:29 am

    Nami-san, I have never made dashi with baby anchovies but I am sure it is delightful. I am sure it takes some time to prepare them and thank goodness you are so patient.

    Reply
  • Chantal March 22, 2014, 11:45 am

    Hi Nami

    Thank you for this I usually buy Iriko Dashi powder, now I can do it by myself.

    Chantal

    Reply
  • Elizabeth @Mango_Queen March 22, 2014, 4:24 pm

    I never knew you could make stock from anchovy. This is a great step by step tutorial. It will be helpful because my son loves fish a lot. Thanks for sharing, Nami. Hope your weekend is going great!

    Reply
  • Baby Sumo March 22, 2014, 9:02 pm

    We also make this kind of stock in Chinese cooking using dried anchovies (ikan bilis). Usually use it when cooking noodle soupy dishes.

    Reply
  • Peachy @ The Peach Kitchen March 23, 2014, 6:40 am

    So that’s how you make Dashi! It looks very easy.

    Reply
  • Lynna March 24, 2014, 12:50 am

    I was so intrigued with dashi after reading it from your blog a year ago that I even went out to buy dashi stock from a Japanese supermarket! :P I didn`t know there was an anchovy version as well!

    Reply
  • Raymund March 24, 2014, 11:47 am

    Ahhhh so this is how its made, I have anchovies at home now I can make this type of dashi

    Reply
  • Belinda @zomppa March 24, 2014, 1:50 pm

    Lovely! So many uses for it – I really do love anchovies….

    Reply
  • mjskit March 24, 2014, 8:11 pm

    Didn’t realize that anchovies were made to make a Japanese dashi. Glad to read that it doesn’t have a fishy taste because I’m not much of a anchovy fan, but I am a huge dashi fan. Thanks for sharing this Nami.

    Reply
    • Nami March 24, 2014, 9:39 pm

      Thank you MJ! Dashi has several kinds (5 kinds), and anchovy one is just one of them. Usually when you eat at restaurants, I’m pretty sure the restaurants use combination dashi of bonito flakes and kombu. It’s most flavorful, and used in many dishes (used as all purose dashi). For miso soup, they would use the combination dashi or anchovy dashi. :)

      Reply
  • Ramona March 26, 2014, 3:47 am

    3 ingredient stock… can’t beat that. It’s a lot of work to remove all the heads and tummy parts… but I think my kids would prefer them not in the stock too. :)

    Reply
  • Minnie@thelady8home March 26, 2014, 3:36 pm

    I have to say, you have loads of patience :) This dashi sounds mouthwatering! Love miso soup, and now I know why they always taste so flavorful.

    Reply
  • Mikko Hidalgo December 1, 2014, 7:30 am

    Hi! Can I use this dashi in making takoyaki?

    Reply
    • Nami December 1, 2014, 9:19 am

      Yes you can. :)

      Reply