Iriko Dashi - Japanese Baby Anchovy Soup Stock in the bottle.

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!
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Ingredients

Instructions

  1. Gather all the ingredients.

    Iriko Dashi Ingredients
  2. I highly recommend removing the head and gut from the fish to reduce bitter flavor in iriko dashi. First, remove the head, and then around the belly area (bottom side), take out the gut inside (black color).

    Iriko Dashi 1
  3. Continue with the rest of the iriko/niboshi. Discard the head and guts.

    Iriko Dashi 2
  4. Soak the iriko/niboshi in the 4 cups of water for 20-30 minutes, preferably overnight.

    Iriko Dashi 3
  5. Transfer the water and iriko/niboshi into a small saucepan and slowly bring the water to a boil.

    Iriko Dashi 4
  6. When boiling, skim and reduce heat to low and cook for 8-10 minutes.

    Iriko Dashi 5
  7. Remove from the heat and drain into a fine-mesh sieve over a bowl or measuring cup. Any extra dashi needs to be refrigerated and used within 3-5 days or freeze for later use.

    Iriko Dashi 6
  8. If you don't make it right away, you can freeze the leftover iriko/niboshi and defrost to make it later on.

    Iriko Dashi 7
  9. You can season the leftover iriko with sweet soy sauce flavors just like how we make Tazukuri (Candied Sardine).
    Tazukuri | Easy Japanese Recipes at JustOneCookbook.com

Recipe Notes

Iriko or Niboshi (dried baby sardines/anchovies): Iriko or Niboshi can be found in Japanese/Korean/Asian grocery stores. You will need ¼ cup (10 g) of iriko/niboshi for 2 cups (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.