Description
An easy and delicious rice topping or onigiri filling made with used bonito flakes.
Ingredients
Scale
- 2 tablespoons soy sauce
- 1 tablespoon sake or cooking sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 30-35g used bonito flakes with excess water squeezed thoroughly, or 20g fresh bonito flakes
- 1 teaspoon sesame seeds
Instructions
- Add the soy sauce, sake, mirin, and sugar to a medium size skillet and turn the heat to medium low.
- When the sugar has melted, add the bonito flakes by breaking up the lump of wet fish flakes as much as you can and tossing them with chopsticks.
- Keep tossing the bonito flakes for 10 minutes until they separate and dry out.
- Add the sesame seeds and cook for an additional 2 minutes, tossing constantly. Turn the heat off and serve over rice.
Notes
To store, transfer the bonito flakes to an airtight storage container and refrigerate for up to 1 month.
Nutrition
- Serving Size: 1/2 cup
- Calories: 39
- Sugar: 3.1g
- Sodium: 362.5mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 4.4g
- Fiber: 0.1g
- Protein: 1.9g
- Cholesterol: 2.6mg
