The other day I tried making a kaisen-zuke donburi for dinner. (Kaisen means assorted seafood).
I used the sauce recipe that I used when I made magurozuke avocado donburi.
I took half of the sauce and grated some fresh ginger into it and marinated some chu-toro (medium fatty tuna) in it. With the rest of the sauce, I marinated an assortment of sashimi (sliced raw fish) and some boiled tako (octopus).
While the seafood marinated (10 minutes), I put some rice into bowls and sprinkled some sesame seeds. Then I sprinkled some sliced green onions, thinly sliced shiso (perilla) and myoga (young ginger shoots).
Then I placed the marinated fish on top and drizzled what marinade was left.
Dinner was served.
We've finally started using "less-salt" shoyu (I was trying to use up what regular shoyu I had), and luckily the flavor of this didn't change much.
Our weather is still a bit weird, we still have very "cool" days, there have been some rainy days and some humid ones too.
I hope the weather will stable out soon.