Cup of Yum
1. Pressure Cook Dried Anchovies: Place 1 oz (30g) dried anchovies and 4 cups (1L) cold water in Instant Pot. Close lid and pressure cook at High Pressure for 5 minutes + 5 minutes Natural Release. Release remaining pressure and open the lid.
2. Strain Fish Stock: Pour the piping hot fish stock through a strainer in a container. Add three pieces of kombu in the fish stock to enhance the flavor if you like.
3. Cool Fish Stock: Wait until the fish stock has completely cool before storing it in the fridge. Discard (eat) the kombu after 12 hours.
4. Discard or Eat the Anchovies: Discard the anchovies (or dry them off, stir-fry with some sugar and sesame oil for snack).

Cooking on Stovetop

Cup of Yum
1. Add 30g dried anchovies and 3 small pieces kombu into a pot. Pour 4 cups of cold running tap water into the pot and bring it to a boil over high heat. Remove the kombu immediately and boil the dried anchovies for roughly 15 minutes. Turn off the heat and re-add the kombu for more flavor extraction.