After using bonito flakes to cook dashi for our udon soup for lunch, I used them to make furikake.
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.
