Usuba
Anchovy and Kelp Dashi
Transparent Japanese broth with a delicate flavor. A base for soups and sauces, prepared quickly from dried anchovies and sea kelp.
- Total
- 10 min
- Standard serving
- 260 g
1
Ingredients
Total 3
Instructions
- 1
Step 1
Remove the heads from the anchovies, tear the fillets in half along the spine.
- 2
Step 2
Wipe the seaweed with a damp cloth to remove salt.
- 3
Step 3
Place the anchovies and kelp in cold water. Bring to a boil quickly over high heat, skimming off the foam.
- 4
Step 4
As soon as the broth comes to a boil, remove the seaweed and discard it.
- 5
Step 5
Reduce heat and cook anchovies for 7 minutes.
- 6
Step 6
Remove the pot from the heat and strain the broth through cheesecloth. The finished dashi should be clear, light yellow in color with a subtle salty taste.
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