Tear the sardines in half so that the dashi easily comes out. If you tear them in half, it's easier to remove the entrails.
Prepare 30 g of sardines torn in half.
Soak the sardines and konbu in 1300 ml of water for at least 5 hours. If you can, let it sit overnight.
Turn the heat to low, then remove the konbu right before it begins to boil.
Leave the sardines in the water, then add the 30 g of coarse bonito flakes.
Heat for 25 minutes, adjusting the temperature as you go to ensure that it doesn't come to a boil. Keep it at the point when it is rattling and small bubbles come out. Scum will come out, so remove it.
Once 25 minutes have passed, strain to remove the sardines and bonito flakes and the dashi is finished. Squeeze the liquid out of the bonito flakes and sardines.
For how to make kitsune udon, see Recipe ID: 816191.
For chicken nanban udon, see Recipe ID: 1095844.
For ozouni, see Recipe ID: 1320059.
You can put the cooked sardines in an airtight container to use any time!
If you grind up the sardine heads, they become fish powder that you can use in a variety of foods! You can use it in okonomiyaki, takoyaki, or miso soup!
You can make konbu tsukudani with konbu broth! Recipe ID: 1337375.
For a bonito soup furikake, see Recipe ID: 1025143.
Story Behind this Recipe
This is a rich dashi soup made from sardines, konbu, and coarse bonito flakes.
If you make this using just dried sardines, it becomes something entirely new. Keep adjusting the heat to keep the liquid to just before boiling.