This was a lunch we had one weekend some time ago. At our Japanese grocery store, we can get a package of frozen Katsuo-no-Tataki 鰹のタタキ or Bonito sashimi that has been precooked on the surface using a flame fueled by straw. This is the typical way of preparing bonito. This piece of bonito was marinated over night. I made a small donburi or rice bowl and served it with scallion and wakame sea weed miso soup ワカメとネギの味噌汁 and “asazuke” 浅漬け pickled (salted) cucumber and daikon.
For this dish, I quickly mixed soy sauce, mirin and sake in 2:1:1 ratio and marinated the bonito tataki slices and kept it in the refrigerator until lunch time the next day.
This was a very satisfying lunch. “Zuke” ずけ or the marinating process added flavors as well as changes the texture of the raw fish. Marinated tuna マグロのずけ being most popular. The combination of sushi rice, marinated bonito and warm runny egg yolk went very well indeed and felt like a “comfort” food.