Niboshi Stock

You can get very deep umami from niboshi stock. It can be used for miso soup, mentsuyu and simmered dishes.

Niboshi Stock
Photographed by NHK


Recipe by
Akiko Watanabe

Easy

Quick

Ingredients

  • 20 g niboshi
  • 1 liter water

Directions

1

Pluck off the heads and remove the guts.

2

Fill a pot with one liter of water, add the niboshi and place over medium heat.

3

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.

4

Line a strainer with a paper towel and strain the liquid into a bowl.