Japanese soup stock

Japanese Anchovy soup stock (Iriko Dashi)

Published: July/27/2020

Japanese Anchovy soup stock (Iriko Dashi)

"Iriko Dashi" means Anchovy soup stock. In Japan people call them "Iriko Dashi" or "NIboshi Dashi". In Western region of Japan ( in Kyoto or Osaka ) People call them "Iriko Dashi".

"Extraction with hot water" or "Extraction with water" for Anchovy soup stock

How about to make anchovy stock by extraction with hot water???

The cooking method of boiling in hot water is suitable for cooking with rich flavors such as miso soup and ramen, and for dishes which you want to take the flavor of fish.

How about to make anchovy soup stock by extraction with water???

The method of extracting anchovy soup stock with cold water is suitable for dishes in which you want to use only the umami ingredients for cooking while keeping the fish flavor modest. It is also recommended for those who frequently use anchovy soup stock because it does not take time and effort.

Ingredients for Anchovy soup stock (Iriko Dashi)

  • Dried anchovy --- 5
  • Water --- 500ml
Japanese Anchovy soup stock (Iriko Dashi)

Make Anchovy soup stock with cold water

1. Dip dried anchovy in the cold water

1. Dip dried anchovy in the cold water

There is no need to crush the dried anchovy when dried anchovy dip in the prepared water.

2. Store in the fridge

2. Store in the fridge

Store in the fridge for at least 12 hours. When you cooking, please remove the dried anchovy from the water before using.

This Anchovy soup stock (Iriko dashi) can keep for 5 days in the fridge.