Bonito Furikake Rice Sprinkles (Made with Dashi Bonito)
Thrifty and delicious Japanese furikake made from the leftover bonito flakes (dashi-gara) after making dashi stock. Roast on low heat so the flakes don't burn, and let them dry to a crumbly finish rather than roasting until crisp. Recipe by Cooking S Papa (cookpad.japan).
Ingredients
| 30 g | leftover bonito flakes from making dashi stock | |
| 1 tbsp | 15 ml | mirin |
| 1 tbsp | 15 ml | usukuchi soy sauce |
| 2 tbsp | 30 ml | sake |
| 2 tsp | 10 ml | sugar |
| 1 tbsp | 15 ml | white sesame seeds |
Instructions
- Use the leftover bonito flakes from making dashi (works with flakes from both ichiban-dashi, the first brewing, and niban-dashi, the second brewing). Thoroughly drain out every droplet of dashi; when dry these weigh about 30 g.
- Heat the seasoning ingredients (mirin, soy sauce, sake, sugar) in a saucepan over low heat.
- Immediately add the bonito flakes and roast on low heat, shredding them with chopsticks.
- Once the moisture has cooked out and the flakes are shredded, add the sesame seeds and continue to roast, keeping the heat low.
- When the flakes are crumbly with no more clumps, transfer to a dish; they should still be moist.
- After 4-5 hours, once crumbly and dry, place on a dry cutting surface and finely chop with a knife (or crumble by hand).
- Store the finished bonito furikake in an air-tight container. Delicious sprinkled over hot rice or mixed into rice to form onigiri.