Prepare the dried anchovies, and soak in 6 - 8 cups of water for at least 20 minutes, if you have time. Then, bring it to a moderate boil, uncovered. Reduce the heat to medium high and boil for 10 minutes. Drain the liquid to remove the anchovies.
Anchovy Broth II - Enhanced:
Prepare the dried anchovies and dashima (about 3-inch squares). Soak them in 6 - 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes, if you have time. Then, bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Strain the liquid to remove anchovies and dashima from the stock.
Anchovy Broth III - Fully flavored:
Prepare the dried anchovies and dashima. Also prepare the aromatic vegetables
Meanwhile, in a pot large enough to hold 12 - 14 cups of water (5 Qt pot), place the anchovies and vegetables with 8 cups of water. Bring it to a boil. Reduce the heat to medium high and boil for 10 minutes. Remove the dashima, and continue boil for another 10 to 15 minutes. Strain the broth, and discard the solids.
If using the optional ingredients, simply add the optional ingredients with the anchovies and vegetables in the beginning and follow the instructions for Anchovy Broth III.
Any leftover anchovy stock can be refrigerated for 3 - 4 days or frozen for later use.