Play around with ingredient quantities and strength of flavour you want in your dashi broths, but the recipes and descriptions below should give you an idea of approximate ratios. Do not overheat the water as it can cause bitterness from the kombu. The kombu and sundried daikon dashi stocks do not combine basal and synergistic umami (glutamate + nucleotides), so the umami flavour will be less complex than with the shiitake dashi.