You can get very deep umami from niboshi stock. It can be used for miso soup, mentsuyu and simmered dishes.
Photographed by NHK
- 20 g niboshi
- 1 liter water
Pluck off the heads and remove the guts.
Fill a pot with one liter of water, add the niboshi and place over medium heat.
When the water comes to a boil, reduce heat to low and skim and simmer for 12 to 13 minutes while occasionally skimming off the scum.
Line a strainer with a paper towel and strain the liquid into a bowl.