Galician-style Niboshi Dashi

Ingredients

In the original Japanese niboshi dashi, the broth is typically made solely from dried sardines, kombu (kelp), and water. However, in this Galician adaptation, we incorporate Galician seaweed, potatoes, onions, and paprika to infuse the dish with the flavors of Galicia. These additions enhance the taste and texture of the broth, creating a unique fusion of Japanese and Galician cuisines. We alse have the original recipe for Niboshi dashi, so you can check it out.

• 50g (1.8 oz) dried sardines (niboshi) 50g (1.8 oz) dried sardines (niboshi)
• 10g (0.35 oz) Galician seaweed (nori) 10g (0.35 oz) Galician seaweed (nori)
• 1 large potato, peeled and diced 1 large potato, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 liter (4 cups) water 1 liter (4 cups) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried sardines (niboshi) under cold water to remove any impurities.
2. 2.
   In a large pot, add the water and dried sardines. Bring to a gentle simmer over medium heat.
3. 3.
   Skim off any foam that rises to the surface and continue simmering for 15 minutes.
4. 4.
   Remove the sardines from the pot and set aside.
5. 5.
   Add the Galician seaweed, diced potato, and chopped onion to the pot.
6. 6.
   Simmer for an additional 15 minutes or until the potatoes are tender.
7. 7.
   Return the sardines to the pot and stir in the paprika.
8. 8.
   Simmer for another 5 minutes to allow the flavors to meld together.
9. 9.
   Season with salt to taste.
10. 10.
    Strain the broth through a fine-mesh sieve, discarding the solids.
11. 11.
    Serve the Galician-style Niboshi Dashi hot and enjoy!

Treat your ingredients with care...

• Dried Sardines (Niboshi) — Make sure to rinse the dried sardines thoroughly under cold water to remove any impurities before using them in the broth.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the broth.
• Garnish the soup with fresh parsley or chives for added freshness.
• Serve the Galician-style Niboshi Dashi with crusty bread on the side for a complete meal.
• Adjust the salt according to your taste preferences, as the saltiness of dried sardines may vary.

Serving advice

Serve the Galician-style Niboshi Dashi in individual bowls, garnished with a sprinkle of paprika and a sprig of fresh parsley. Accompany it with a slice of crusty bread for a satisfying and comforting meal.

Presentation advice

To enhance the presentation, serve the Galician-style Niboshi Dashi in traditional Japanese ceramic bowls. The vibrant red color of the broth against the white bowl will create an eye-catching contrast. Add a touch of elegance by placing a small Galician seaweed strip on top of the soup as a garnish.