How to Make Favorite Make it with Dashi Bonito Tasty Bonito Furikake Rice Sprinkles

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We hope you got insight from reading it, now let's go back to make it with dashi bonito tasty bonito furikake rice sprinkles recipe. You can have make it with dashi bonito tasty bonito furikake rice sprinkles using 6 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Make it with Dashi Bonito Tasty Bonito Furikake Rice Sprinkles:

1. Get 30 grams of Leftover bonito flakes from making dashi stock.
2. Get 1 tbsp of Mirin.
3. Take 1 tbsp of Usukuchi soy sauce.
4. Use 2 tbsp of Sake.
5. You need 2 tsp of Sugar.
6. Provide 1 tbsp of White sesame seeds.

Steps to make Make it with Dashi Bonito Tasty Bonito Furikake Rice Sprinkles:

1. These are they bonito flakes with which I'm making niban-dashi (second brewing for soup stock). Since I can reuse the bonito after I'm done, I don't mind using a lot..
2. The dashi is finished! Thoroughly drain out every single droplet of dashi..
3. Bonito flakes are generally discarded after making ichiban-dashi (first brewing for soup stock) and niban-dashi (second brewing). When dry, these weigh 30 g..
4. Heat the seasoning ingredients in a sauce pan on low heat..
5. Immediately add the bonito flakes to the frying pan, then roast on low heat while shredding with chopsticks..
6. Once the moisture has been cooked out and the bonito flakes are shredded, add sesame seeds and roast. Keep the heat on low..
7. When the bonito flakes are crumbly and there are no more clumps, transfer to a dish. They should still be moist..
8. After 4 or 5 hours, the bonito flakes should be crumbly and dry. Place them on a dry cutting surface, and finely chop with a knife. You could also use your hands to crumble..
9. There, you have bonito flake furikake rice sprinkles! Store in an air-tight container..
10. The furikake is extremely delicious sprinkled on top of a bowl of steaming hot rice! It also goes well mixed into rice to form onigiri..

Called katsuobushi in Japanese, bonito flakes come from dried and thinly-shaved bonito fish. They add another layer of ocean-y complexity to this. Always made with the same three ingredients -- kombu, bonito flakes, and water -- dashi is the base of many Japanese soups and dishes, and is essential to Japanese cooking. You can make homemade furikake (the sprinkles for topping rice) You can stuff onigiri with it. You can, in fact, not strain it out.

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