@mcfate
Since you are someone who clearly knows a lot about Japanese cooking, I wonder if you can recommend some decent quality inexpensive dashi powder?
This is one I'm considering.
https://a.co/d/clve5KS
@mcfate
Oh, I think I'll go with this jarred version then because I like the freedom to make a small quantity of dashi just as you describe. Thank you!
FWIW, I also keep actual kombu and katsuoboshi around. Some recipes, like mentsuyu, have you effectively making dashi using a hot mix of stuff like soy sauce, sake, and/or mirin in place of water.
@mcfate
I was noticing that the katsuoboshi is often called for separately in some recipes. At some point I will buy that as well. Any particular brands you like?
Kaneso, Yamahide, and Yamaki are pretty standard brands. The bag I have now is Yamaki.
Three ounces of katsuoboshi is enough to make three or four quarts of dashi, or three or four pints of mentsuyu.
https://www.amazon.com/Yamaki-Bonito-Flakes-Hana-Katsuo-2-82/dp/B086TV6FX8
FWIW, this is the kombu I like.
In Japan, people have arguments over whether Korean kombu is better or worse than Japanese kombu.
https://www.amazon.com/Korean-Kombu-Dried-Kelp-Seaweed/dp/B09VWM8HC2
@voltronic
That one's fine, I"ve used it. I currently have this jar of Ajinomoto in the fridge.
I like this one because it's a teaspoon to a cup, so when I need three tablespoons of dashi to make tamagoyaki, I mix a quarter teaspoon of dashi granules into a quarter cup of water, mix it, and throw out a tablespoon's worth.
https://www.amazon.com/Japanese-Dashi-Bonito-Fish-Stock/dp/B000FL1OOA