This Dashi is a much stronger flavored version than the bonito and konbu dashi. Excellent for Miso Soup and Ramen.
- 11/4 ounces dried small sardines (niboshi)
- 5 cups) cold water or Traditional Fish Based Dashi
- 1/8 ounce konbu (if using water)
Pluck off and discard the fish heads, open up the fish stomachs and remove and discard the insides. Place the prepared fish in a pan with the measured water and konbu, or with the Traditional Fish Based Dashi, and leave to soak for one hour.
Bring the water quickly to a boil, skim off any scum that rises to the surface and simmer very gently for 6–10 minutes.
Remove from the heat and pass through a very fine muslin-lined sieve.
The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.
