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1
Remove the head and entrails of the sardines.
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2
Tear the sardines in half so that the dashi easily comes out.
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3
If you tear them in half, it's easier to remove the entrails.
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4
Prepare 30 g of sardines torn in half.
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5
Soak the sardines and konbu in 1300 ml of water for at least 5 hours.
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6
If you can, let it sit overnight.
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7
Turn the heat to low, then remove the konbu right before it begins to boil.
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8
Leave the sardines in the water, then add the 30 g of coarse bonito flakes.
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9
Heat for 25 minutes, adjusting the temperature as you go to ensure that it doesn't come to a boil.
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10
Keep it at the point when it is rattling and small bubbles come out.
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11
Scum will come out, so remove it.
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12
Once 25 minutes have passed, strain to remove the sardines and bonito flakes and the dashi is finished.
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13
Squeeze the liquid out of the bonito flakes and sardines.
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14
For how to make kitsune udon, see.
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15
For chicken nanban udon, see.
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16
For ozouni, see.
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17
You can put the cooked sardines in an airtight container to use any time!
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18
If you grind up the sardine heads, they become fish powder that you can use in a variety of foods!
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19
You can use it in okonomiyaki, takoyaki, or miso soup!
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20
You can make konbu tsukudani with konbu broth!.
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21
For a bonito soup furikake, see.
