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cold brew Iriko dashi on the left and regular dashi on the right.

Niboshi Dashi (Authentic Iriko Anchovy Dashi Broth)

5 from 1 vote
Make authentic niboshi dashi (iriko dashi) with dried baby sardines, which is a Japanese soup stock with a strong umami flavor.
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Prep Time 5 minutes
Cook Time 20 minutes
Soak Time 30 minutes
Total Time 55 minutes
Servings: 800 ml
Course: condiments
Cuisine: Japanese
Calories: 8
Ingredients Method Notes

Ingredients
  

  • 30 g niboshi about 15~18 small-to-medium dried anchovies
  • 4 cups filtered water 960 ml

Method
 

Prep the Niboshi
  1. Remove (optional): Take off the head and gut of 30 g niboshi if you prefer a cleaner flavor.
  2. Roast: Place niboshi on a plate and microwave for about 30 seconds to enhance aroma and reduce fishiness.
Option 1: Cold Brew (Overnight Method)
  1. Refrigerate and Steep: Add niboshi and 4 cups filtered water to a container, cover, and chill in the fridge for 6 to 12 hours.
  2. Strain: Remove the niboshi. Your cold brew dashi is ready.
Option 2: Stovetop Method (Quick)
  1. Soak the Niboshi: Add niboshi and 4 cups filtered water to a medium pot. Let it sit for 30 minutes without heat.
  2. Bring to Boil: Turn the heat to medium and bring the water to a gentle boil.
  3. Simmer: Once it starts boiling, immediately reduce the heat to low and simmer for 5 minutes. Skim off any foam or scum.
  4. Strain: Pour the dashi through a fine colander or strainer to remove the niboshi.

Notes

  • Water: Soft or filtered water (like Brita) draws out more umami. Hard water may cause bitterness or cloudiness.
  • Niboshi: Choose fish that look slightly curved with heads bowed down ("polite"). Avoid yellowish or broken stomach ones for fresher flavor.
  • Substitutions: In a pinch, use dashi powder. Or try other dashi types like awase dashi, katsuo dashi.
  • Niboshi Ratio (to Water):
    • 4% = Strong dashi for clear soups, chawanmushi
    • 3% = Balanced flavor, great for cooking outside Japan (recommended)
    • 2% = Light dashi for everyday home use
  • Reusing Niboshi:
    • Tsukudani: Simmer in soy sauce, mirin, and sake until flavorful.
    • As-is: Add to miso soup, mixed rice, or simmered dishes.
  • How to Use Niboshi Dashi: Great for dishes that don’t include umami-rich ingredients and don’t require a delicate dashi flavor, such as miso soup and simmered vegetable dishes.
  • Storage Instructions: 
    • Dashi: Store in an airtight container for up to 3 days in the fridge or 2 weeks in the freezer (ice cubes work great for small portions).
    • Used bonito: Pat dry and store in an airtight container for up to 1 week in the fridge or 1 month in the freezer.
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