I topped the marinated bonito slices with blanched broccolini and poached egg with runny yolk (I used Pasteurized eggs).
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.