Iriko Dashi (Anchovy Stock)

Langkah-langkah

1. Before You Start…Please note that this dashi requires a minimum soaking time of 20 minutes.Gather all the ingredients. Measure ½ cup iriko/niboshi (boiled and dried anchovies) for the full portion of this recipe or ¼ cup iriko/niboshi (boiled and dried anchovies) for a half portion.
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).
3. Continue with the rest of the iriko/niboshi. Discard the head and guts.
4. Soak the iriko/niboshi in 4 cups water (or 2 cups water for a half portion) for 20–30 minutes, preferably overnight.
5. Transfer the water and iriko/niboshi into a small saucepan and slowly bring the water to a boil.
6. When boiling, skim and reduce heat to low and cook for 8–10 minutes.
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.
8. If you don‘t make it right away, you can freeze the leftover iriko/niboshi and defrost to make it later on.
9. You can season the leftover iriko with sweet soy sauce flavors just like how we make Tazukuri (Candied Anchovies).