4.8 from 44 votes
Iriko Dashi (Anchovy Stock)
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!
Prep Time
10 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings:
1
batch
Calories:
36 kcal
Course:
Condiments
Cuisine:
Japanese
Ingredients
For 4 Cups Iriko Dashi
- ½ cup anchovies you can find iriko or niboshi at Japanese/Korean/Asian grocery stores, boiled and dried; aka iriko or niboshi
- 4 cups water
For 2 Cups Iriko Dashi
- ¼ cup anchovies boiled and dried; aka iriko or niboshi
- 2 cups water
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).
Cup of Yum
Nutrition Information
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: 1 batch
Amount Per Serving
Calories 36
% 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.