 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A Japanese dashi made of dried small sardines used in making miso soup. Ingredients:
4 cups water |
1/2 cup niboshi |
Directions:
1. To prepare niboshi, gut the niboshi and remove the head. Put niboshi in water in a pan and soak for 30 minutes. Put on low heat and bring to a boil. Let it boil for a couple minutes, then stop the heat. Strain the broth. This dashi is often used for miso soup.
2. Note: Dashi is Japanese soup stock, which becomes the base of many Japanese dishes, such as soup and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from konbu (dried kelp), katsuobushi (dried bonito flakes), niboshi (dried small sardines), or hoshi-shiitake (dried shiitake mushrooms). Konbu dashi and mushroom dashi are known as good vegetarian stocks. Japanese dashi is best used on the day it was made.
|
|