1.
dried sardines (for making broth)
Small sardines or anchovies that have been boiled and dried, used primarily to make dashi (soup stock). A fundamental ingredient in Japanese home cooking.
煮干しでだしを取る。
Make broth from dried sardines.
味噌汁のだしには煮干しを使うことが多い。
Dried sardines are often used for miso soup broth.
煮干しは頭と内臓を取ってから水に浸けておくと、雑味のないだしが取れる。
If you remove the heads and innards of the dried sardines and soak them in water beforehand, you can make a clean-tasting broth.
ETYMOLOGY:
Literally "煮る (to boil) + 干す (to dry)" — describing the production process of boiling small fish and then drying them.
USAGE:
煮干しだし is one of the main types of Japanese soup stock, alongside 鰹節 (bonito flake) dashi and 昆布 (kelp) dashi. It produces a more robust, fishy flavor and is particularly common in 味噌汁.
Also called いりこ in western Japan, especially in the Kansai and Shikoku regions.
COMMON COLLOCATIONS:
- 煮干しだし: sardine broth
- 煮干しでだしを取る: to make broth from dried sardines
- 煮干しラーメン: sardine-broth ramen