Steps

1. Prepare "Mochi Aurora Pizza". First, cut 2 pieces of Sato's Kirimochi into 4 equal parts.
   🕒 01:16
2. Spread a small amount of olive oil on aluminum foil and place the cut Sato's Kirimochi on it.
   🕒 03:19
3. Slice 30g of onion.
   🕒 03:32
4. Cut 30g of bacon into appropriate sizes.
   🕒 03:51
5. In a bowl, combine 1 tbsp of mayonnaise, 1 tbsp and 1 tsp of ketchup, and 3 shakes of MSG(Ajinomoto) (MSG), then mix to make a simple pizza sauce.
   🕒 04:31
6. Spread a generous amount of the prepared sauce on the mochi placed on the aluminum foil.
   🕒 05:07
7. Place the sliced onion and cut bacon on top of the sauce, then add 40g of pizza cheese.
   🕒 05:22
8. Heat in a toaster oven at 200℃ for about 10 minutes.
   🕒 05:33
9. Once baked, sprinkle with parsley and black pepper to taste, and for a flavor change, drizzle with Majisco to taste.
   🕒 07:30
10. Next, prepare "Mochinomiyaki". First, shred 120g of cabbage.
    🕒 07:43
11. Thinly slice 70g of pork belly into appropriate sizes.
    🕒 08:27
12. Thinly slice 2 pieces of Sato's Kirimochi.
    🕒 08:51
13. Heat 1 tbsp of oil in a frying pan and cook the cut pork belly.
    🕒 09:22
14. When the pork belly is slightly crispy, add the shredded cabbage.
    🕒 10:12
15. Add 1 tbsp of Kore! Uma!! Tsuyu and stir-fry.
    🕒 10:35
16. Add the thinly sliced Sato's Kirimochi and 25g of pizza cheese.
    🕒 10:51
17. Mix everything well to combine, cover, and steam-fry over low heat.
    🕒 11:01
18. Press down and cook, gathering slightly. Once the whole mixture can move, turn off the heat once and flip it using the lid.
    🕒 11:34
19. Once the mochi has melted and everything is cooked, it's done. Top the baked Mochinomiyaki with Okonomi Sauce to taste, Mayonnaise to taste, Bonito Flakes to taste, Aonori (Green Laver) to taste, and garnish with Red Pickled Ginger (Beni Shoga) optional.
    🕒 12:28
20. Finally, prepare "Revolutionary Isobe-yaki". Heat a frying pan over medium heat and melt 10g of butter.
    🕒 13:36
21. Add 2 pieces of Sato's Kirimochi to the melted butter and cook slowly. 【Tip!】 Cooking with a lid will speed up the process.
    🕒 14:19
22. Flip the mochi and cook slowly, allowing it to absorb the butter.
    🕒 15:00
23. Once the mochi has fully absorbed the butter and becomes crispy, turn off the heat.
    🕒 15:52
24. Add 1 tbsp of soy sauce and 3 shakes of MSG(Ajinomoto) (MSG) to the residual heat in the frying pan and coat the mochi.
    🕒 16:01
25. Plate the mochi coated with butter soy sauce.
    🕒 16:33
26. Wrap with 2 sheets of Nori Seaweed (for onigiri) and it's done.
    🕒 16:43