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Japanese · Soup
Niboshi Dashi Sardine Stock
A robust stock of small dried sardines, heads and guts removed so it stays sweet, simmered briefly in water or kombu stock; far stronger than bonito dashi, it is the backbone for rich miso soups and udon broth.
- YieldServes 6 · About 1 litre
- Hands-on15 min
- Total24 min
- Difficulty
Ingredients
- 40 gniboshi (small dried sardines, about 5 cm long, straight and whole)
- 1 Lcold water
- 40 gkombu, to turn the water into kelp stock, wiped and soaked in the cold water for 8 hours or overnight, then removedoptional
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