Steps

1. Remove the stems from the shishito peppers.
   🕒 03:46
2. Add sesame oil to taste to a frying pan and heat it.
   🕒 05:21
3. Add the destemmed shishito peppers (2 packs, 150g) and stir-fry.
   🕒 05:45
4. Once cooked through and slightly sweet, transfer the stir-fried shishito peppers to a tray and let them cool.
   🕒 08:14
5. In a heatproof container, add soy sauce 2½ tbsp, water 1½ tbsp, sugar 1 tsp, MSG(Ajinomoto) (MSG) 7 shakes, and sesame oil 1 tbsp and 1½ tsp.
   🕒 08:46
6. Mix until everything is dissolved.
   🕒 09:40
7. Cut the large perilla leaves (20 sheets) in half to match the size of the shishito peppers.
   🕒 09:58
8. Wrap each cooled shishito pepper with a perilla leaf. No need to secure with a toothpick.
   🕒 10:16
9. Place the perilla-wrapped shishito peppers into the pickling liquid, pressing them down so they are fully submerged.
   🕒 10:23
10. Finally, add ichimi chili powder to taste and mix.
    🕒 16:38
11. Cover and store in the refrigerator.
    🕒 16:56
12. Warm the rice.
    🕒 17:11
13. Roughly chop the perilla leaves (10 sheets).
    🕒 17:30
14. Put the warm cooked rice (200g) into a bowl.
    🕒 21:26
15. Add the chopped perilla leaves (10 sheets), bonito flakes (2 pinches), and toasted sesame seeds (3 pinches), then mix while crushing the sesame seeds.
    🕒 21:31
16. Add salt (2 pinches) and mix.
    🕒 22:13
17. Form the perilla rice into onigiri (rice balls).
    🕒 22:59