Homemade Umami Niboshi Dashi

Recipe

Homemade Umami Niboshi Dashi

Savor the Essence: Homemade Umami Niboshi Dashi

4.7 out of 5

Indulge in the authentic flavors of Japanese cuisine with this homemade Umami Niboshi Dashi recipe. This traditional Japanese broth, made from dried baby sardines, brings a rich and savory taste to your dishes.

Jan Dec
Soup› Niboshi dashi
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

10 minutes

Cooking time

10 minutes

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low calorie, Low fat

Allergens

Fish

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 20 kcal / 84 KJ
  • Fat (total, saturated): 0.5g, 0g
  • Carbohydrates (total, sugars): 0g, 0g
  • Protein: 4g
  • Fiber: 0g
  • Salt: 0.5g

Preparation

  1. 1.
    Rinse the dried baby sardines (niboshi) under cold water to remove any impurities.
  2. 2.
    In a medium-sized pot, add the water and kombu seaweed. Let it soak for 30 minutes.
  3. 3.
    Place the pot over medium heat and slowly bring it to a simmer. Just before it starts to boil, remove the kombu seaweed.
  4. 4.
    Add the rinsed dried baby sardines (niboshi) to the pot and continue simmering for 5 minutes.
  5. 5.
    Turn off the heat and let the mixture steep for an additional 5 minutes.
  6. 6.
    Strain the broth through a fine-mesh sieve or cheesecloth to remove any solids.
  7. 7.
    The Niboshi Dashi is now ready to be used in your favorite Japanese recipes.

Treat your ingredients with care...

  • Dried baby sardines (niboshi) — Make sure to rinse them thoroughly under cold water to remove any impurities before using them in the recipe.

Tips & Tricks

  • Use high-quality dried baby sardines (niboshi) and kombu seaweed for the best flavor.
  • Adjust the simmering time according to your preference. Longer simmering will result in a stronger flavor.
  • Store any leftover Niboshi Dashi in the refrigerator for up to 3 days or freeze it for future use.
  • You can enhance the umami flavor by adding a small amount of dried shiitake mushrooms to the broth.
  • Experiment with different ratios of dried baby sardines (niboshi) and kombu seaweed to find your preferred taste.

Serving advice

Serve the Niboshi Dashi as a base for miso soup, udon or soba noodle broths, or use it to add depth to simmered dishes like nikujaga (meat and potato stew) or oden (Japanese hot pot).

Presentation advice

When serving Niboshi Dashi, present it in a traditional Japanese soup bowl or a small teacup. Garnish with thinly sliced green onions or a sprinkle of shichimi togarashi (Japanese seven spice) for an added touch of color and flavor.

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