How to use dried anchovies?

Dried anchovies are incredibly versatile, extending their use far beyond just making stock. They can be transformed into delicious crunchy snacks or incorporated into sweet and savory dishes like Japanese candied anchovies.

Beyond Stock: Versatile Uses for Dried Anchovies

Dried anchovies, a staple in many cuisines, offer a depth of umami flavor that can elevate a variety of dishes. While commonly known for creating rich broths, their potential extends to delightful snacks and unique culinary creations.

Crunchy Snacks

One excellent way to use dried anchovies is by deep frying them to create a wonderfully crunchy snack. This method brings out their savory notes and provides a satisfying texture.

• Preparation: Ensure the anchovies are dry. You can optionally remove the heads and guts for a milder flavor, though many prefer to keep them intact for convenience and added taste.
• Frying: Heat oil to medium-high heat (around 350-375°F or 175-190°C). Fry the anchovies in small batches until they turn golden brown and are crispy, usually just for a minute or two.
• Serving Suggestions:
  • Enjoy them as a standalone snack.
  • Sprinkle them over salads, soups, or rice dishes for added texture and flavor.
  • Serve alongside alcoholic beverages as a savory bar snack.

Tazukuri: Japanese Candied Anchovies

For a unique sweet and savory experience, you can make Tazukuri (Japanese candied anchovies). This traditional Japanese New Year's dish features dried anchovies glazed with a sweet soy sauce mixture.

• Key Ingredients: Dried anchovies, soy sauce, mirin (sweet rice wine), sugar (often honey), and sometimes sake or sesame seeds.
• Process:
  1. Lightly toast or fry the dried anchovies until fragrant and crisp.
  2. Prepare a glaze by simmering soy sauce, mirin, sugar, and honey until slightly thickened.
  3. Toss the crispy anchovies in the warm glaze until evenly coated.
  4. Cool them on a baking sheet, often separating them if they clump together.
• Flavor Profile: Tazukuri offers a delightful balance of saltiness from the anchovies, sweetness from the honey and sugar, and umami from the soy sauce, making them highly addictive.

Traditional Use: Flavorful Stock

While the aforementioned uses offer exciting alternatives, it's important to acknowledge that dried anchovies are most famously used for making flavorful stock. This stock forms the backbone of many Korean, Japanese, and other East Asian soups and stews, providing a clean, deep, and savory base.

Here's a quick summary of common uses for dried anchovies: