Iriko Dashi (Anchovy Stock) | Easy Japanese Recipes at

Iriko Dashi (Anchovy Stock)

Course: Condiments, How to
Cuisine: Japanese
Keyword: soup broth, stock
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 3 cup
Author: Nami
Learn how to make Iriko dashi, a Japanese anchovy stock made by boiling dried anchovy. This stock is fundamental to enhance your miso soup for authentic flavor!



  1. Gather all the ingredients.

    Iriko Dashi Ingredients
  2. 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
  3. Soak the iriko in the 4 cups of water for 20-30 minutes, preferably overnight.
    Iriko Dashi 2
  4. Transfer the water and iriko into a small saucepan and slowly bring the water to a boil.
    Iriko Dashi 3
  5. When boiling, skim and reduce heat to low and cook for 8-10 minutes.
    Iriko Dashi 4
  6. Remove from the heat and drain into a fine-mesh sieve over a bowl. Any extra dashi needs to be refrigerated and used within 3-5 days or freeze for later use.
    Iriko Dashi 5
  7. You can season the leftover iriko with sweet soy sauce flavors just like how we make Tazukuri (Candied Sardine). If you don't make it right away, you can freeze the cooked iriko and defrost to make it later on.
    Tazukuri | Easy Japanese Recipes at

Recipe Notes

Iriko (dried baby sardines/anchovies): Iriko can be found in Japanese/Korean/Asian grocery stores. You will need ¼ cup (10 g) of iriko for 500 ml water.


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.