Niboshi Dashi (Anchovy Stock) 煮干しだし

Steep (Mizudashi) method

1. Pluck off heads and remove entrails of the dried baby anchovies. *2
2. Place the prepared dried anchovies in a small saucepan over low-medium heat to dry roast them for a few minutes without using any oil.
3. Fill a container with cold water and add the dry roasted baby anchoivies.
4. Let it stand overnight.
5. Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
6. Strain the dashi into the large bowl. *3
7. Use it for cooking or store in the fridge. *4

Steep & Simmer (Nidashi) Method

1. Pluck off heads and remove entrails of the dried baby anchovies.
2. Place the prepared baby anchovies in a saucepan with water to steep for 30 minutes.
3. After 30 minutes steeping, put the saucepan over medium-high heat and bring it to boil.
4. When the stock boils, turn the heat down to low and let it simmer for 3-5 minutes.
5. Remove any scum off the surface as often as necessary. *5
6. Strain the stock through a sieve lined with kitchen paper towel.
7. Use it for cooking or store in the fridge. *4