Anchovy Broth

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Anchovy Broth

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Ingredients

Adjust Servings:
8 cups Water Makes 4-5 cups of anchovy broth
40 grams Small Anchovies
2 3-inch sheets Kombu (Dried Kelp)

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Great flavor enhancer to dishes without a fishy taste

  • 40 min
  • Serves 2
  • Easy

Ingredients

Directions

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Make your own anchovy broth with this simple recipe! Anchovy broth is the base of many Korean recipes, so learning how to make this will come handy! It can also act as a substitute for some seafood broths like Dashi, which is used to make miso soup, for example. Anchovy stock is not meant to taste very fishy but is supposed to enhance the flavor of your dish, making it a great broth for many recipes.

Steps

1
Done

Prepare the anchovies

It is suggested to remove the gut of the anchovies by slicing open the belly and pulling them out with your fingers. The guts may give the broth a slightly bitter taste so it is preferable to remove them but is not required. 

2
Done

Soak the anchovies and kombu in 8 cups of water in a medium sized pot for 20 minutes. Do not boil yet.

3
Done

After 20 minutes of soaking, bring the water to a boil over high heat, uncovered (so the fishy taste or smell can be released). Then reduce heat to medium high and boil for 10 minutes.

4
Done

Drain broth with a colander, discarding the anchovies and kombu.

5
Done

Use broth right away or store in refrigerator for up to 1 week or in the freezer for up to 3 months.

Rebecca Chan

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