Steps

1. Finely slice 250g of Chinese Cabbage into 5mm strips.
   🕒 00:35
2. Add 1/2 tsp of Salt to the sliced Chinese cabbage and massage it.
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3. Place a plate or something similar on top of the salted cabbage to lightly weigh it down, and let it sit for about 10 minutes.
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4. After 10 minutes, when the cabbage has wilted, firmly squeeze out the moisture by hand.
   🕒 01:06
5. Mince the squeezed Chinese cabbage. (The key here!) Salting and massaging the cabbage after slicing it thinly, then mincing, makes it easier to handle and less likely to stick to your hands when squeezing out moisture.
   🕒 01:11
6. Place the minced Chinese cabbage in a bowl and mix with 1 tsp of Dashi Powder, 1 tsp of Soy Sauce, 1 tsp of Sesame Oil, and 1/2 tsp of Sugar.
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7. Add 1 portion of Cooked Rice (approx. 150g), 1 sachet of Bonito Flakes, and 2 tsp of Toasted Sesame Seeds to the mixed cabbage and combine well.
   🕒 01:45
8. Taste and adjust seasoning with salt if needed.
   🕒 02:00
9. Shape into onigiri balls as desired, or serve as a mixed rice dish.
   🕒 02:04
10. In a separate bowl, combine the salted, squeezed, and minced Chinese cabbage with 1 tsp of Chinese Soup Stock Powder, 2 tsp of Sesame Oil, and a pinch of Coarsely Ground Black Pepper.
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11. Add 2 tsp of Toasted Sesame Seeds and mix well.
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12. Taste and adjust seasoning with salt if needed.
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13. Mix with 1 portion of Cooked Rice (approx. 150g) and shape into onigiri balls as desired, or serve as a mixed rice dish.
    🕒 02:46