Umami-Rich Soy Sauce Broth with Smoked Anchovies
Umami-Rich Soy Sauce Broth with Smoked Anchovies
#DeliciousRendezvous #SmokedAnchovies #SoySauceBroth #KatsuobushiAlternative #AnchovyBroth #SoupBase #AllPurposeSauce
Discover the secret to a deeply flavorful soy sauce broth inspired by the TV show ‘Delicious Rendezvous’! This recipe utilizes specially smoked anchovies from Yeosu, creating a rich umami profile that rivals expensive bonito flakes (katsuobushi). We’ll show you how to harness the intense smoky aroma and savory depth of these smoked anchovies to create a versatile soy sauce base. Perfect for everything from comforting udon noodle soup to a dipping sauce for soba noodles. Using common vegetables like radish, onion, and green onion, this broth offers a clean yet complex taste that will elevate your home cooking. Say goodbye to costly bonito flakes and hello to this easy, budget-friendly, and incredibly delicious smoked anchovy broth!
Ingredients- 400g Smoked Anchovies (Exclusively sold at Momart)
- 1/2 Radish (Daikon)
- 2 Onions
- 1 Green Onion (Leek)
- 5 pieces Dried Kelp (Kombu)
- 2 cups Soy Sauce (Brewed)
- 1 cup Soy Sauce (for soup/dark)
- 1/2 cup Sugar
- 1/2 cup Rice Wine (Mirin or Cheongju)
- 4 PET bottles of Water (approx. 4 liters)
Cooking Instructions
Step 1
To begin making the broth, prepare the smoked Yeosu anchovies, exclusively available at Momart. The distinctive smoky aroma of these anchovies is the key to this recipe’s unique flavor.
Step 2
We’re using 400g of smoked anchovies to create a rich broth. We plan to make approximately 4 PET bottles (about 4 liters) of broth, so we’ll place the anchovies generously into a stock bag. These anchovies can be re-used two more times to extract additional flavor.
Step 3
Wash the onions thoroughly, keeping the skins on, and cut them in half. Leaving the skins on will add depth to the broth’s color and flavor.
Step 4
Rinse the radish well under running water. Cut it into large, thick chunks, leaving the skin on. This will contribute a refreshing sweetness to the broth.
Step 5
Place all the prepared ingredients into the stock bag: the smoked anchovies, the roughly chopped radish and onion, dried kelp, and green onion. Ensure you add a generous amount of each for maximum flavor extraction.
Step 6
Pour 4 liters of water into a pot, add the stock bag, and bring to a boil over high heat. As the water heats up, you’ll notice the distinct smoky scent of the anchovies releasing. It will smell remarkably similar to the aroma of simmering bonito flakes, filling your kitchen with its rich fragrance.
Step 7
Your first batch of deeply flavored broth is now ready! Don’t discard the ingredients in the stock bag. You can add more water and re-boil them two or three more times to extract a lighter, more nuanced broth. This secondary broth is great for milder dishes.
Step 8
To the strained broth, add the brewed soy sauce, soup soy sauce, sugar, and rice wine (or Cheongju). Stir well and simmer for a short while over medium heat until the sugar is completely dissolved. Taste the broth and adjust the seasoning with more soy sauce if needed. Congratulations, you’ve successfully made the versatile soy sauce broth using smoked anchovies, as featured on ‘Delicious Rendezvous’! Use it in various dishes like soups or as a base for sauces.
