Steps

1. Lightly rinse 30g of Dried Daikon Radish. [Key Tip!] Dried daikon radish is often sun-dried, so it may have invisible dust and dirt. Always rinse it before use.
   🕒 01:26
2. Thoroughly squeeze out the water from the rinsed Dried Daikon Radish and place it in a container, loosening it as you add. [Key Tip!] Squeezing out the water well allows the flavors to penetrate more effectively.
   🕒 01:46
3. Separate the liquid and solids from 190g of Canned Mackerel in Water.
   🕒 02:02
4. Add the liquid from the Canned Mackerel in Water to the Dried Daikon Radish in the container and mix well once to allow it to absorb the liquid. [Key Tip!] The cooking liquid is concentrated with the fish's umami. By incorporating it into the dried daikon radish first, the flavors will penetrate more deeply.
   🕒 02:06
5. Add the solids from the Canned Mackerel in Water and gently mix everything together, breaking up the mackerel to your desired coarseness.
   🕒 02:22
6. Cover the surface tightly with plastic wrap, then put on the lid and let it marinate in the refrigerator for 15 minutes.
   🕒 02:42
7. For another batch, lightly rinse 30g of Dried Daikon Radish, squeeze out the water thoroughly, and place it in a separate container, loosening it as you add.
   🕒 02:59
8. Separate the liquid and solids from 190g of Canned Mackerel in Miso. Add the liquid from the Canned Mackerel in Miso to the Dried Daikon Radish container and mix once.
   🕒 03:08
9. Add the solids from the Canned Mackerel in Miso and mix everything together with chopsticks, breaking up the mackerel.
   🕒 03:21
10. Cover the surface tightly with plastic wrap, then put on the lid and let it marinate in the refrigerator for 15 minutes.
    🕒 03:34
11. For a salad, trim the core from 1/4 Onion and slice it thinly.
    🕒 04:46
12. Spread the sliced Onion in a single layer on a tray or similar, and let it sit in the air for about 30 minutes to remove its pungency. Flip it over and mix halfway through. [Key Tip!] Letting onions sit in the air to remove pungency, rather than soaking in water, results in a tastier dish without losing nutrients. If you're short on time, soak them in water for 5 minutes, then drain thoroughly before use.
    🕒 04:58
13. To 100g of the marinated Mackerel in Water and Dried Daikon Radish Pickle, add the mellowed Onion, 5g of Salted Kelp, 1 tbsp of Ground Sesame Seeds, and 1-2 tbsp of Mayonnaise. Mix well, ensuring the salted kelp does not clump.
    🕒 05:47
14. For the mixed rice, rinse 3 Japanese Shiso Leaves and pat them dry with a paper towel.
    🕒 06:22
15. Trim the stems from the Shiso Leaves, roll them tightly from the stem end, cut them in half, align the cut edges, slice them thinly, and then chop them roughly.
    🕒 06:33
16. Finely chop 50g of the marinated Mackerel and Dried Daikon Radish Pickle (Miso flavor).
    🕒 06:54
17. Add the chopped Pickled Mackerel and Dried Daikon Radish, the roughly chopped Shiso Leaves, 1/2 tsp of Grated Ginger, and 1 tbsp of Toasted Sesame Seeds to 150g of warm Cooked Rice, and mix well.
    🕒 07:07
18. Shape the mixed rice into your desired form to make onigiri (rice balls).
    🕒 07:24