Firstly, sieve out the bonito flakes from your dashi pot and set them aside until cook enough to handle. Then chop (I roughly cut with kitchen scissors) them into smaller pieces.
I then dried them on a nonstick saucepan on low heat until they separated and did not clump together anymore. It looked like the store-bought dried bonito flakes at this stage.
I then added some mirin and soy sauce (skipped sake as I didn't have any) and let the flakes absorb all that seasoning. After adding some white sesame seeds, it is done!
According to the online recipe, it can be stored for a few days in the fridge.
But I don't think it will last that long! The picture shows what was left after I stopped Y from finishing it all up as a snack topper.
