Hi this is great. But when I went to my Asian supplier they suggested using flakes. I have 3g in 5 packs. But I have a recipe that calls for a 1/4 cup of dashi granules in 375 mils of water (after soaking dried shitake). Can you tell me the conversion? Do I use 1 pack or 2? Any assistance will help (I'm trying to impress my wife who is just coming home from "lady" surgery.......pls help a "batchelor"
From EatingWell: Winter 2003
Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called "first" or "primary" dashi, the basis for most clear soups in Japan. For "second" dashi, the kelp and bonito are added to a new pot of water (like a used tea bag), making a weaker stock to be used in boldly seasoned dishes like miso soup. Although instant dashi granules and bottles of concentrated dashi are timesaving substitutes, the taste is less subtle and refined than dashi made from scratch.