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 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.
By nancyjeannemitc...
Minneapolis, 63
on December 02, 2009
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I made this after I made Alton's Dashi and the Miso Soup. It was really tasty...kind of a strange taste at first because its salty, sweet and savory at the same time.
I put these over grilled tuna steaks and they were delicious. These will definitely be added to my regular repetoire.
By nugentmr_11130172
Allison Park, PA
on November 14, 2009
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In all honesty, when the leftover bonito flakes were heated, the fragrant fishy smell was somewhat overpowering. After the flakes dried and the added liquids glazed the fishiness disappeared and the mixture had delightful sweet smell. The savory sweet taste was well worth the effort and will be made again.
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