We had a frozen bonito tataki on Saturday but we had other dishes with it and could not finish it. So I quickly marinated the leftovers in a mixture of mirin, sake and soy sauce (1:1:2 ratio) with all the condiments (grated ginger, slices of garlic and scallion, and perilla) and made a bonito-tataki-zuke donburi 鰹のたたきの漬け丼 for lunch on Sunday. I also topped it with a poached egg with runny yolk (I used pasteurized eggs).
When we had tataki, I also made fried garlic chips in addition to raw ones, which I also added as a garnish.
As usual, I used frozen rice, mixed in a few teaspoons of sushi vinegar and microwaved to make sushi rice. I placed strips of nori, myoga, and perilla on top followed by slices of marinated tataki of bonito. I poached 2 eggs for 4-5 minutes and then soaked them in ice water to stop the cooking. After draining the eggs on a paper towel, I placed the poached eggs in the center of the bowel. I added more strips of nori, perilla leaves and garlic chips. I poured a small amount of the marinade over the rice as well.
I made miso soup with abura-age, wakame sea weed and tofu. I added thinly sliced myoga since I had it.
I also made cucumber and myoga salad (thinly sliced myoga and cucumber), salted, kneaded and let it stand for 10 minutes. Moisture squeezed out and then dressed in sushi vinegar.
For leftover control, this was a rather luxurious lunch. The poached egg with runny yolk was also very nice mixed in with rice and bonito.