Never waste the used bonito flakes once again as we can reuse it to make this simple but delicious furikake. This furikake is most suitable to enjoy with warm rice, cold tofu, or other proteins.
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.