Niboshi Dashi

This Dashi is a much stronger flavored version than the bonito and konbu dashi.  Excellent for Miso Soup and Ramen.

  • 11/4 ounces dried small sardines (niboshi)
  • 5 cups) cold water or Traditional Fish Based Dashi
  • 1/8 ounce konbu (if using water)

Pluck off and discard the fish heads, open up the fish stomachs and remove and discard the insides. Place the prepared fish in a pan with the measured water and konbu, or with the Traditional Fish Based Dashi, and leave to soak for one hour.

Bring the water quickly to a boil, skim off any scum that rises to the surface and simmer very gently for 6–10 minutes.

Remove from the heat and pass through a very fine muslin-lined sieve.

The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.

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