Steps

1. In a bowl, place 2 cups of cooked rice (approx. 300g) and mix with 1 tbsp soy sauce.
   🕒 01:48
2. Add 5g bonito flakes, 3 baby cheese pieces (crumbled by hand), and 1 tsp sesame oil. Mix well until everything is incorporated.
   🕒 03:09
3. Taste and adjust seasoning with soy sauce or sesame oil if needed.
   🕒 03:56
4. Wet your hands with water and gently shape the rice into a ball to make the Bonito Cheese Onigiri. (Key Tip!) The trick to deliciousness is to not pack it too tightly; aim for a fluffy texture.
   🕒 04:41
5. In a cold frying pan, add 50g walnuts and roughly crush them by hand.
   🕒 07:34
6. Heat the frying pan over low heat and toast the walnuts until fragrant, then transfer them to a bowl.
   🕒 08:06
7. Wipe the frying pan clean with a paper towel, add 5 tbsp vegetable oil, and heat over low heat.
   🕒 10:14
8. Add 1 tsp cumin to infuse the oil with its aroma.
   🕒 10:43
9. Add 80g chirimen jako and fry until about two-thirds of them are crispy, like a shallow fry. Then, transfer them to a bowl.
   🕒 11:27
10. Wipe the frying pan clean with a paper towel and add all the ingredients for [A]: 4 tbsp cooking sake, 2 tbsp soy sauce, 2 tbsp mirin, and 4 tbsp sugar.
    🕒 12:24
11. Heat over medium heat and simmer until thickened. It's ready when you can draw a line in the pan with a spatula that stays separated.
    🕒 12:44
12. Return the toasted walnuts and fried chirimen jako to the pan and quickly toss with the sauce.
    🕒 13:03
13. Place the frying pan on a damp cloth to cool down.
    🕒 13:33
14. Add a portion of the cooled mixture to the rice. Wet your hands with a pinch of salt and shape into the Chirimen Walnut Onigiri.
    🕒 13:46
15. Add 1 tbsp sesame oil and 2 cans (70g each) of tuna with its oil to a frying pan.
    🕒 16:36
16. Finely chop 100g burdock root.
    🕒 17:02
17. Add the chopped burdock root to the pan with the tuna and stir-fry over medium heat until the burdock is softened.
    🕒 18:28
18. While the burdock is frying, combine 2 egg yolks, 2 tbsp miso, 1 tbsp sugar, and 2 tbsp cooking sake in a bowl. Mix well.
    🕒 19:03
19. Once the burdock has absorbed most of the oil, turn off the heat and add all the seasoning mixture prepared in step 19.
    🕒 20:14
20. Cook over low heat, stirring constantly, until the miso returns to its original consistency. Keep stirring to prevent burning. (Key Tip!) To prevent the egg yolk from scrambling, cook slowly over low heat while stirring.
    🕒 20:29
21. Turn off the heat, add 1 tbsp white sesame seeds, mix, and let it cool.
    🕒 21:34
22. Line a small bowl with plastic wrap. Place half of the 150g cooked rice in the bowl and make an indentation in the center.
    🕒 22:04
23. Fill the indentation with a generous amount of the Tuna Burdock Miso mixture, then top with the remaining rice.
    🕒 22:30
24. Wet your hands with a little soy sauce and shape the rice ball. (Key Tip!) Using soy sauce instead of saltwater adds flavor and a savory depth to the onigiri.
    🕒 23:12
25. Wrap the shaped onigiri with a piece of roasted seaweed (nori), gently press to mold it, and create the Tuna Burdock Miso Onigiri.
    🕒 24:28