Thinly slice the kombu leftover from making dashi stock into string-like strands. Roughly chop the leftover bonito flakes into slices.
Heat a frying pan over medium heat, then add the sesame oil.
Add the rest of the ingredients and stir-fry over medium heat until the moisture cooks off. Sprinkle on sesame seeds, then serve.
Story Behind this Recipe
I came up with this when I made a Japanese-style dashi for chicken soup stock for my ramen noodles It's delicious!
The amount of 'dashigara' (leftover kombu and bonito flakes from making dashi soup stock) is not precise. Adjust the amounts depending on your leftover dashigara. I use roughly shaved dried bonito flakes, which have a strong taste and give a nice flavor. If you prefer it sweet, add about 1/2 teaspoon sugar to taste.