Glazed Bonito Flakes Food

GLAZED BONITO FLAKES

Steps:

• Finely chop the bonito flakes and add to an 8-inch skillet set over medium heat. Cook, stirring constantly, until the flakes are fragrant, dry, and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook, stirring constantly, until the mixture is dry and appears glazed, 2 to 5 minutes.
• Remove from heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles, or fish.

RICE WITH SOY-GLAZED BONITO FLAKES AND SESAME SEEDS

Steps:

• Make bonito-flake topping:
• If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool.
• Make rice:
• Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
• Serve rice with bonito-flake topping.

DASHI (JAPANESE SEA STOCK)

Steps:

• Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .