Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock
Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock

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Great recipe for Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock. My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock.

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To begin with this recipe, we must prepare a few components. You can cook dried small sardines, bonito flakes, and kombu dashi stock using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock:
  1. Prepare 1 3/5 liter Water
  2. Take 20 grams Niboshi (head removed and gutted)
  3. Take 10 grams Bonito flakes
  4. Take 1 Kombu (5 cm square)

Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common. Note: in some prefectures in Japan, small dried sardines are preferred tot he bonito flakes, or they are used together. The version made with bonito flakes is the most common in Japanese cooking, so should a recipe simply call for dashi, this is what the author was asking for.

Steps to make Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock:
  1. Remove the heads and dark parts of the guts from the niboshi. Break in half.
  2. Gently wipe the kombu with kitchen paper. Add the water, niboshi and kombu in a pot. Leave overnight if possible.
  3. Heat the pot over a medium heat, remove the kombu when it floats to the surface. After the water has come to a boil, simmer over low heat for about 5 minutes while scooping off the scum from the surface of the water.
  4. Add 2 tablespoons of water (not listed), turn off the heat. Add the bonito flakes and turn the heat back on again. When it comes to a boil, turn off the heat.
  5. After the bonito flakes sink to the bottom, pour the dashi stock through a sieve to strain.

The ingredients for this Japanese stock are simple. Dashi is just a simple stock or broth that can be made from variety of 'umami' ingredients, such as dried bonito flakes, konbu (dried kelp), dried sardines, and dried shiitake mushroom. You can use it by itself or combination such as bonito and konbu. Dashi soup stock is generally made from kombu (kelp), iriko (dried sardines), shiitake mushrooms or katsuobushi (bonito flakes)—or a combination thereof. And if you don't feel like making it from scratch, you can just use a powder.

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