Iriko Dashi (Anchovy Stock)
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!
Servings: 1 batch (3 cups, 720 ml)
Calories: 36kcal
Ingredients
For 4 Cups Iriko Dashi
- ½ cup iriko or niboshi (dried baby sardines/anchovies) (Iriko or Niboshi can be found in Japanese/Korean/Asian grocery stores)
- 4 cups water
For 2 Cups Iriko Dashi
- ¼ cup iriko or niboshi (dried baby sardines/anchovies)
- 2 cups water
Instructions
- Gather all the ingredients.
- 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).
- Continue with the rest of the iriko/niboshi. Discard the head and guts.
- Soak the iriko/niboshi in the water for 20-30 minutes, preferably overnight.
- Transfer the water and iriko/niboshi into a small saucepan and slowly bring the water to a boil.
- When boiling, skim and reduce heat to low and cook for 8-10 minutes.
- 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.
To Store
- If you don't make it right away, you can freeze the leftover iriko/niboshi and defrost to make it later on.
- You can season the leftover iriko with sweet soy sauce flavors just like how we make Tazukuri (Candied Anchovies).
Nutrition
Serving: 1 batch · Calories: 36 kcal · Protein: 7.6 g · Fat: 0.2 g · Saturated Fat: 0.4 g · Cholesterol: 28 mg · Sodium: 136 mg · Calcium: 221.3 mg · Iron: 3 mg