Pairs well with Homemade Niboshi (Oven Method)
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Homemade Niboshi (Oven Method)
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A method to make Niboshi, a dried fish ingredient commonly used in ramen, using an oven.
01:30:00 total
Serves 4
medium
Raw / Cured Seafood
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Ingredients
- small fish (e.g., wama, smelt, sardines) - watch the video to see (fresh, any small fish that isn't super oily should work)
- sea salt - 52 grams (to mimic ocean water salinity at 3.5%)
- water - 1.5 liters (to dissolve sea salt)
Instructions
- Prepare Salted Water: Heat 1.5 liters of water and dissolve 52 grams of sea salt in it to mimic ocean water.
- Simmer the Fish: Once the water is simmering, add the fish and simmer for 4-5 minutes. Skim off any scum that appears.
- Remove and Dry the Fish: Gently lift the fish out of the water, trying not to break them. Arrange them on a baking sheet lined with parchment paper.
- Bake the Fish: Place the baking sheet in an oven preheated to 248°F (120°C) for 90 minutes. If not fully desiccated, continue drying in the oven, checking periodically.
