Glazed Bonito Flakes

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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.

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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.

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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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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.

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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.