Iriko Dashi (Anchovy Stock)
User Reviews
4.8
66 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
-
Total Time
55 mins
-
Servings
1 batch
-
Calories
36 kcal
-
Course
Condiments
-
Cuisine
Japanese
Iriko Dashi (Anchovy Stock)
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Learn how to make Iriko dashi, a Japanese anchovy stock made by boiling dried anchovy. This stock is fundamental to enhance your miso soup for authentic flavor!
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Ingredients
For 4 Cups Iriko Dashi
- ½ cup iriko/niboshi (boiled and dried anchovies) (you can find iriko or niboshi at Japanese/Korean/Asian grocery stores)
- 4 cups water
For 2 Cups Iriko Dashi
- ¼ cup iriko/niboshi (boiled and dried anchovies)
- 2 cups water
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Instructions
To Store
- If you don‘t make it right away, you can freeze the leftover iriko/niboshi and defrost to make it later on.
- You can season the leftover iriko with sweet soy sauce flavors just like how we make Tazukuri (Candied Anchovies).
Nutrition Information
Show Details
Serving
1batch
Calories
36kcal
(2%)
Protein
7.6g
(15%)
Fat
0.2g
(0%)
Saturated Fat
0.4g
(2%)
Cholesterol
28mg
(9%)
Sodium
136mg
(6%)
Calcium
221.3mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1batch
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1batch | |
| Calories | 36kcal | 2% |
| Protein | 7.6g | 15% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.4g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 136mg | 6% |
| Calcium | 221.3mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
66 reviews
Excellent
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