This thread is a great idea!

That cream stew is very similar to a basic clam chowder. Sub in clam juice for the dashi and white wine for the sake and you've got a like for like. I make a version with clam, oyster, and squid that's a crowd pleaser during the fall and winter. As to the powdered version, I've seen homemade "Cream of Soup" mixes that utilize the ingredient and can be subbed in for a regular wet cream base. I've got one in my recipe spreadsheet, see below:

• 2 cups dry Milk Powder
• 2 1/2 cups All-Purpose Flour
• 1/4 cup Chicken Broth Powder
• 2 Tablespoons dried Onion Flakes

Mix and store in a dry jar. Add dashi or any stock.

I have a question, what is the right nori for ongiri? I'm very lucky to have a small Asian market about 40ft from my building's door but I never know what kind to buy. I have been trying to make spam musubi but the last two nori packages I tried just fell apart and ended up being a snack before dinner.