What to do with Katsuobushi

This is why I like this sub so much. You learn a whole lot by just reading along, like here:

https://www.reddit.com/r/JapaneseFood/s/zIyKY23Oe5

So I tried that suggestion to simmer bonito flakes (katsuobushi) with mirin, butter, soy sauce (a high quality one), and pour it over plain rice. That alone was a wonderful little umami bomb. But adding an egg yolk marinated in soy sauce really brought it together.

For a bit of crunch, I added some deep fried scallions (the green part).
This last bit still needs some finetuning, to have more crunch. If anyone has a good idea, be so kind and leave a comment.