<Ingredients>
2-5 niboshi dried young sardines
400 cc water
<Directions>
1.
Remove heads and bellies of niboshi.
2.
In a pot, put niboshi, and toast (without oil) on medium low to low heat until toasty and aromatic, for several minutes.
3.
Pour water, and bring to boil.
Once boiling, reduce heat to medium low, and simmer for 10-15 minutes.
Remove foam on surface as it appears.
Remove niboshi, or strain.
<Notes>
- Toasting niboshi first prevents a fishy taste and smell in dashi. If these do not bother you, you can skip this process.
- The number of niboshi used depends on your preference. I want to have at least 2 niboshi of little finger size per 400cc water. As the niboshi I used above were skinny, and I put 3 of them.
No comments:
Post a Comment