Heat salad oil in a frying pan over medium-high heat. Sear the bonito on all sides until lightly browned. Remove and submerge in ice water, then pat dry. Slice into bite-sized pieces.

Bring water to a boil in a pot, then turn off the heat and add bonito flakes. Once the flakes settle, strain through a sieve to make bonito broth. Reserve 2 tsp of the broth.

In a bowl, mix the reserved bonito broth with sugar, miso, grated ginger, and ground sesame. Add the seared bonito and coat evenly.