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Iriko Dashi
5
from 1 vote
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Course:
Ingredient
Cuisine:
Japanese
Prep Time:
5
minutes
minutes
Cook Time:
3
minutes
minutes
Total Time:
8
minutes
minutes
Calories:
260
kcal
Author:
Azlin Bloor
Ingredients
▢
1.2
litres
water
▢
1
handful
dried baby sardine or dried anchovies
Metric
US
Instructions
Clean the fish, i.e., remove the heads.
Place the water and fish in a large saucepan & bring to a gentle simmer.
Leave to simmer for 3 minutes or 5 for a stronger flavour.
Strain through a muslin lined sieve.
Notes
I find Iriko dashi to be less potent than katsuobushi and generally use it to make Miso Soup.
Nutrition
Calories:
260
kcal
|
Protein:
31
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
178
mg
|
Sodium:
631
mg
|
Potassium:
496
mg
|
Vitamin A:
135
IU
|
Calcium:
478
mg
|
Iron:
4
mg
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