SAUCEAWORLD COOKING RECIPE 
JAPANESE. SARDINE STOCK ("Niboshi dashi")
Schedule time
20 minutes
Origin
Japan
Recommended time to eat
Use for clear soups
Recommended for
All people.
Accompanied drink
Raw material
Composition(Per 100g or 3.5 oz.)
Energy 9.6 Kcal, Water 97.5%, Protein 2.07%, Fat 0.09%, Non-Fibrous 0.009%, Ash 0.33%, Calcium 132 mg, Phosphorus 90 mg, Iron 1.08 mg, Sodium 33.6 mg, Potassium 60 mg, Thiamin 0.006 mg, Riboflavin 0.006 mg, Niacin 0.99 mg.
The sardine extracts completely.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
This is the basic stock of Japan. Stock is used in clear soups, Steamed egg dishes, Japanese Noodles stock and braised vegetables. Sardine stock decays is early.
Ingredients(Serves 1Kg or 2.2 Lbs)
60g or 2 oz. Sardines dried (whtout the head and black innards)
1100g or 2 lbs. Water
1160g or 2.5 lbs. Total
1000g or 2.2 lbs. Yield
Directions
1. Throws away the head and the black innards of sardines
2. Add 1. and water into the saucepan, keeps for 20 minutes.
3. Heat 2. , If boiled up, Reduce heat to low.
4. 3. Simmer gently 5 minutes, Stcok becomes bitter when boiling for equal to or more than 5 minutes
5. Removes of fat and foam
6. 5. Filters
7. 6. cooling
8. It keeps in the refrigerator for about 2 days
Photo
Top left: Dried sardines
17 Jun. 1998