Dashi Stock for Ochazuke with Broiled Eel

Dashi Stock for Ochazuke with Broiled Eel

This stock soup is for broiled eel ochazuke. Garnish with mitsuba and wasabi, pour on the dashi stock, and enjoy.


500 ml
Kombu for dashi stock
about 10 cm
Bonito flakes
about 2 handfuls
● Usukuchi soy sauce
1 teaspoon
1 teaspoon


1. Place the kombu in a pan, and remove it just before the water comes to a boil.
2. Add the bonito flakes and let simmer for a while. Turn the heat off, and let the soup sit for about 5 minutes.
3. Strain the soup from Step 2, and then add the ● seasonings.
4. How to make basic soup stock (Refer to Recipe ID: 2072048).

Story Behind this Recipe

I've been making this dashi stock for a long time.
See how to make eel sauce (Recipe ID: 623506) here, and the instructions for Broiled Eel Rice Bowl (A Nagoya Speciality) here (Recipe ID: 1896927).