Make it with Dashi Bonito Tasty Bonito Furikake Rice Sprinkles

• 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

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.

stock, mirin, soy sauce, sake, sugar, white sesame seeds

Taken from cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles (may not work)