But seriously, what do you use for a dashi replacement?

I was at my local Asian grocer looking for kelp dashi powder but couldn’t find any, so I ended up getting a vegan weipa (Chinese stock paste) instead. I haven’t made okonomiyaki in quite a while, so I don’t really have a good baseline to compare it to, but I thought it was pretty tasty.

I suppose the best idea would probably be making kombu shiitake dashi from scratch, which really isn’t that much more work.