Ingredients
- Leftover bonito flakes from making dashi, about 1/2 cup wet
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons white sesame seeds, toasted
Directions
Finely chop the bonito flakes and add to an 8-inch nonstick skillet set over medium heat. Cook, stirring constantly until the flakes are fragrant, dry and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook stirring constantly until the mixture is dry and appears glazed, approximately 2 to 5 minutes.
Remove from the heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles or fish
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By ieatfoodtoo
on January 20, 2013
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I haven't tried this recipe, but I make something similar. While it's cooking, I've got my leftover kombu sliced and drying out to a crisp in my toaster oven. I prepare soba noodles tossed with miso paste and soy sauce, then top it off with the crispy bonito and kombu. Soo good.
By San Nom
on March 31, 2012
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I'm completely addicted to glazed bonito flakes over jasmine rice with scallions. When I'm feeling blue, I'd rather have this than chocolate.
By tonnerrebird
Bellevue, WI
on February 27, 2011
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A great way to ensure post-dashi bonito flakes don't go to waste. So far I've put a little of these glazed bonito flakes inside some onigiri (a nice savory surprise, but I'm looking forward to using them in a variety of recipes.
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