Steps

1. Remove the guts from the dried anchovies (20g), leaving the heads intact. [Key Tip!] Removing the guts prevents any fishy or bitter taste.
   🕒 01:10
2. Place the prepared dried anchovies and water (500ml) in a pot.
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3. Heat the pot over low heat. Simmer just before boiling, letting the anchovies release their flavor. [Key Tip!] Boiling vigorously can extract bitterness, so pay attention to the heat level.
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4. Skim off any scum that floats to the surface while simmering.
   🕒 03:09
5. Once the broth is ready, remove the dried anchovies from the pot. [Key Tip!] The removed anchovies can be stir-fried with soy sauce and mirin for reuse.
   🕒 03:33
6. Add a generous amount of soybean sprouts (1/2 bag) to the broth.
   🕒 03:55
7. Add grated garlic (1 clove), cooking sake (2 tbsp), and salt (1/2 tsp).
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8. Simmer until the bean sprouts release their flavor.
   🕒 04:40
9. In the final step, add soy sauce (1 tsp) and adjust the saltiness to your taste. [Key Tip!] Adding soy sauce at the end, rather than from the beginning, enhances its aroma.
   🕒 04:57
10. Ladle into bowls.
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11. Garnish with chopped green onions, sesame seeds, and chili pepper to your liking, and serve. Enjoy!
    🕒 05:30