Make it with Dashi Bonito Tasty Bonito Furikake Rice Sprinkles

Name: Make it with Dashi Bonito Tasty Bonito Furikake Rice Sprinkles
Cuisine: American
Ingredients: 30 grams Leftover bonito flakes from making dashi stock; 1 tbsp Mirin; 1 tbsp Usukuchi soy sauce; 2 tbsp Sake; 2 tsp Sugar; 1 tbsp White sesame seeds

cookpad.japan @cookpad_jp

Make tasty furikake from bonito flake dashi-gara (leftover from making dashi)!
This recipe is actually not about thriftiness. it's about making a delicious treat! There's no need to buy furikake!

This is a great way to use leftover bonito flakes from making dashi!
The flakes will burn instantly if roasted on high heat. Keep the heat low!
Do not roast until crisp. Allow it to dry naturally to a crumbly finish. Recipe by Cooking S Papa

Make tasty furikake from bonito flake dashi-gara (leftover from making dashi)!
This recipe is actually not about thriftiness. it's about making a delicious treat! There's no need to buy furikake!

cookpad.japan @cookpad_jp

Make tasty furikake from bonito flake dashi-gara (leftover from making dashi)!
This recipe is actually not about thriftiness. it's about making a delicious treat! There's no need to buy furikake!

Saved

Ingredients

30 gramsLeftover bonito flakes from making dashi stock
1 tbspMirin
1 tbspUsukuchi soy sauce
2 tbspSake
2 tspSugar
1 tbspWhite sesame seeds

Saved

Steps

1

These are they bonito flakes with which I'm making niban-dashi (second brewing for soup stock). Since I can reuse the bonito after I'm done, I don't mind using a lot.
2

The dashi is finished! Thoroughly drain out every single droplet of dashi.
3

Bonito flakes are generally discarded after making ichiban-dashi (first brewing for soup stock) and niban-dashi (second brewing). When dry, these weigh 30 g.
4

Heat the seasoning ingredients in a sauce pan on low heat.
5

Immediately add the bonito flakes to the frying pan, then roast on low heat while shredding with chopsticks.
6

Once the moisture has been cooked out and the bonito flakes are shredded, add sesame seeds and roast. Keep the heat on low.
7

When the bonito flakes are crumbly and there are no more clumps, transfer to a dish. They should still be moist.
8

After 4 or 5 hours, the bonito flakes should be crumbly and dry. Place them on a dry cutting surface, and finely chop with a knife. You could also use your hands to crumble.
9

There, you have bonito flake furikake rice sprinkles! Store in an air-tight container.
10

The furikake is extremely delicious sprinkled on top of a bowl of steaming hot rice! It also goes well mixed into rice to form onigiri.