Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock

Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock

This dashi soup stock is so delicious that you can even enjoy it as is.

Ingredients: easy amount to make

1.6 liter
Niboshi (head removed and gutted)
20 g
Bonito flakes
10 g
Kombu (5 cm square)


1. Remove the heads and dark parts of the guts from the niboshi. Break in half.
2. Gently wipe the kombu with kitchen paper. Add the water, niboshi and kombu in a pot. Leave overnight if possible.
3. Heat the pot over a medium heat, remove the kombu when it floats to the surface. After the water has come to a boil, simmer over low heat for about 5 minutes while scooping off the scum from the surface of the water.
4. Add 2 tablespoons of water (not listed), turn off the heat. Add the bonito flakes and turn the heat back on again. When it comes to a boil, turn off the heat.
5. After the bonito flakes sink to the bottom, pour the dashi stock through a sieve to strain.

Story Behind this Recipe

My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock. I sometimes add dried shiitake mushrooms.