Steps

1. Finely slice 2 pcs of Myoga into thin rounds, about 2mm thick.
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2. Soak the sliced Myoga in water for 5-10 minutes to remove bitterness.
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3. Finely chop 2 Scallions into small pieces.
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4. Cut off the stems of 10 Perilla Leaves and chop them finely.
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5. In a microwave-safe container, combine 2 tsp Mirin (Sweet Rice Wine) and 1 tsp Sugar.
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6. Microwave for about 30 seconds (600W) until the sugar dissolves. Stir well.
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7. Add 2 tsp Soy Sauce, 1 tsp Sesame Oil, and 1 tsp Dashi Granules (Japanese Soup Stock) to the dissolved seasoning mixture and mix.
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8. Drain the Myoga that was soaking in water and thoroughly squeeze out excess water.
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9. Prepare 350g (approx. 1.5 cups) of Warm Cooked Rice in a bowl.
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10. Add the prepared seasoning mixture to the rice and mix until evenly distributed.
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11. Add the chopped Scallions, minced Perilla Leaves, and the drained Myoga.
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12. Add 1 tbsp Toasted Sesame Seeds and 5 tbsp Tempura Bits (Tenkasu). Mix everything evenly.
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13. Shape the mixed rice into onigiri (rice balls) and serve. Tip: Soaking the myoga in water removes its acrid taste, making it more palatable. Adding tempura bits enhances the umami, and sesame oil adds a fragrant richness.
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