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In a skillet over medium-low heat, combine the katsuobushi, aonori, soy sauce, gochugaru, sugar, salt, garlic powder, and sesame oil.
Cook, stirring frequently, until the mixture becomes dry and flaky. This should take a few minutes – be careful not to burn it.
Stir in the toasted sesame seeds and continue roasting for another 2 – 3 minutes, allowing everything to become fragrant and fully dried out.
Remove from heat and let cool completely. For extra color, you can optionally add in another tbsp of aonori at this point.
Add in the thin nori strips and transfer to an airtight container. Store for up to 2 weeks in the refrigerator. Sprinkle over warm rice, noodles, eggs, avocado toast, or anything that needs a little savory crunch.