-
1
These are they bonito flakes with which I'm making niban-dashi (second brewing for soup stock).
-
2
Since I can reuse the bonito after I'm done, I don't mind using a lot.
-
3
The dashi is finished!
-
4
Thoroughly drain out every single droplet of dashi.
-
5
Bonito flakes are generally discarded after making ichiban-dashi (first brewing for soup stock) and niban-dashi (second brewing).
-
6
When dry, these weigh 30 g.
-
7
Heat the seasoning ingredients in a sauce pan on low heat.
-
8
Immediately add the bonito flakes to the frying pan, then roast on low heat while shredding with chopsticks.
-
9
Once the moisture has been cooked out and the bonito flakes are shredded, add sesame seeds and roast.
-
10
Keep the heat on low.
-
11
When the bonito flakes are crumbly and there are no more clumps, transfer to a dish.
-
12
They should still be moist.
-
13
After 4 or 5 hours, the bonito flakes should be crumbly and dry.
-
14
Place them on a dry cutting surface, and finely chop with a knife.
-
15
You could also use your hands to crumble.
-
16
There, you have bonito flake furikake rice sprinkles!
-
17
Store in an air-tight container.
-
18
The furikake is extremely delicious sprinkled on top of a bowl of steaming hot rice!
-
19
It also goes well mixed into rice to form onigiri.
