Make the soba noodle sauce and strain the bonito flakes and kombu through a sieve. With a paper towel, squeeze out the excess liquid, and dry-roast in a pre-heated frying pan.
When the bonito flakes are dry, turn off the heat, and mix in the sesame seeds. When cooled, transfer to a container with a lid and refrigerate.
Story Behind this Recipe
This is a recipe I just thought up. If using leftover bonito flakes from making dashi stock, add mentsuyu and the furikake will be tasty.
Be sure to dry-roast the bonito flakes at medium to low heat. Add pickled plums to make umeboshi pickled plums and bonito flakes furikake and it will become a delicious, moist and soft type of furikake.