My “emergency” frozen block of yellowfin tuna needs to be consumed every-now-and-then since it does not improve with age in the freezer. Since we harvested myoga, I made a variation on marinated tuna rice bowl 鮪ずけ丼.
I topped it with a onsen egg 温泉卵, nori, perilla and a myoga flower.
Keeping the theme of myoga flower, I made a clear soup with tofu and myoga flower.
Since this was a lunch over the weekend, I used frozen rice to make sushi rice by simply microwaving directly from the freezer and seasoning it with sushi vinegar. I placed strips of nori, perilla, scallion and myoga (not too much) on the rice.
I then placed marinated tuna on the rice (I should have sliced it a bit thinner). This time I marinated the tuna in a mixture of soy sauce, mirin and sake (2:1:1) with the juice from grated ginger and ground sesame seeds (I dry roasted the sesame seeds in a frying pan and then ground coarsely using a Japanese mortar (suribachi). I marinated the tuna over night which is longer than I usually do.
I then placed an onsen egg in the center and more nori and perilla and topped it with a myoga flower (the first picture). Since the myoga flavor is rather strong, you do not want to over do the myoga. I served the remaining marinade on the side. For an impromptu tuna zuke donburi, this was quite good and filling. We successfully resisted having sake.