Fish heads

Today was the day to make dashi (broth) using copious amount of dried anchovies. First, you decapitate the fish because the heads make for a bitter flavor.

Then you take 40g of anchovies and add it to 1 qt of cold water and bring it to a boil for 7 minutes. Strain it, cool it, and you have a classic single ingredient stock that can used for many Japanese dishes.

God knows how long I’ve had this batch of dried anchovies in the pantry. If all goes well, I will report back with what I make. My inaugural post is about a cupful of fishheads.