Tsukudani Kombu & Bonito flake rice topping

1 Cup of water

2oz. used Kombu from making Dashi

1/4 of the leftover Katsuobushi from making Dashi

2 Tbs. Soy Sauce, preferably light (lUsukuchi)

1Tbs. Sake

1Tbs. Mirin

1tsp. unseasoned rice vinegar

1tsp. sugar

2 tsp. toasted sesame seeds

1 or 2 crushed dried red chile

Julienne Kombu into as thin strips as you can

Cut long strips in half and then julienne

Chop 1/4 of used bonito flakes

Add both into frying pan

Turn heat to medium low

Add water

Add TBs soy sauce, Sake, Mirin and sugar

Cook, while occasionally stirring ,until most of liquid is gone

If Kombu is not tender, add some more water and cook down again

Sprinkle in toasted Sesame Seeds or Furikake.

Serve hot or chill and used cold

Chef's notes