Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is an equal 1:1 ratio.
The problem is how can one attain these ratios or is it pretty much guess work as you never really know how much of each acid in the kombu or katsuobushi. How do you know how much has been extracted, how long to soak each for etc ?
Or does it really make a difference if there is more of one or the other ?
I would appreciate if anyone has any tips on the best way to make the Awase dashi and how to achieve a good synergistic balance that amplifies umami ?