by Michael Baumgärtner


Dashi-stock contains water, Kombu and Bonito flakes. The stock is the basis for many Japanese dishes with soups. The Kombu and the Bonito flakes can be re-used after the preparation of the stock.



  • 500 ml water
  • 10 cm Kombu
  • 15 g Bonito flakes


Wipe the Kombu with a damped cloth and make some cuts with a knife in the sheet. Put water and Kombu in a pot and bring to a boil. Reduce the heat and take out the Kombu. Put the Bonito flakes in the pot without stirring. Bring to a boil again and then take off the stove. If the flakes sink to the ground, the stock is ready. In the end pass through a fine sieve.