Niboshi Dashi

0D73EF07-B3B9-4E53-9DA0-AF6E07A73622.jpeg

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

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.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.