Use dashi granules? Is it 1 tsp to one cup water?
The proportion of granules to water that you use depends on the purpose you want. Typically, I make stronger dashi when it’s going to be the main flavor ingredient, and weaker dashi when it’s going into something that will have a lot of salt from another source.
1/2 tsp dashi granules to 1 cup water for okonomiyaki (which is basically dashi and flour held together with an egg)
1/4 tsp dashi granules to 1 cup water for shoyu (soy-sauce-based) soup broth or miso soup broth.
Tasting is key – if you want it a little stronger, feel free to add a little more. If it’s too salty, add more water. I’m more likely to add more dashi granules to the shoyu-based soup broth than to the miso-based broth, because you can taste the dashi around the shoyu but the miso tends to be plenty salty by itself.
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thank you @firemonkey
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