Can we reuse bonito flakes after taking the dashi broth from it? The good news is, we can. Used bonito flakes still have umami and them, so don’t throw them away. Never feel wasteful because we will teach you how to make homemade Bonito Flakes and Sesame Furikake as delicious toppings for rice and proteins.
Most people immediately throw the used bonito flakes or kombu kelp after making dashi. I used to think that used bonito flakes had already finished their purpose by giving us the delicious dashi broth, which I then used to make noodle soups or sukiyaki.
That’s only until I discovered that the Japanese use their leftover bonito flakes to make a Furikake, a kind of rice seasoning sprinkled on rice to add flavor. It’s simple to make and simply delicious to enjoy with other dishes!
Now I can make use of every bonito flake to its extent.
Recipe to Reuse Leftover Bonito Flakes
Bonito Flakes and Sesame Furikake
Ingredients
Instructions
- Prepare some used bonito flakes and kombu kelp after taking its dashi, then squeezed them tightly. Make sure it is half dry to make the process faster, as we will roast them.
- Chop the kombu finely before cooking because it will harden if it is too thick.
- Roast the used bonito flakes and kombu kelp in a frying pan over medium heat.
- When the moisture is gone, add the soy sauce, mirin, zarame sugar, and cooking sake and simmer in low heat.
- Wait patiently until the seasoning absorbs and dries out.
- Finally, sprinkle some white sesame seeds and mix.
- If you like it to have a spiciness, add some dried chili peppers to boost flavor.
- Store it in a jar and enjoy.
What is Bonito Flakes (Katsuobushi)?
Bonito Flakes, also called Katsuobushi (鰹節 or かつおぶし), is a simmered, smoked, and thinly shaved fish usually used as a topping on foods or use to make dashi broth by extracting the umami on it. Many people also enjoy eating it as it is for snacking. You probably notice the thin brown toppings moving on top of a hot Takoyaki or Okonomiyaki. Yes, this is the bonito flakes we’re talking about.
As for making broths, bonito flakes are one of the key ingredients to making dashi broth. It adds umami and completes the authentic taste of Japanese dashi. Ramen soup, fish simmered dish, oden, and sukiyaki are a few recipes using dashi. You will definitely need katsuobushi to make these dishes.
Learn more about bonito flakes, dashi, and kombu from the insightful blogs below.
