Steps

1. Warm the 2 pcs of kirimochi in the microwave for about 20 seconds to make them easier to cut into 4 pieces each.
   🕒 00:24
2. Cut the warmed 2 pcs of kirimochi into 4 pieces each. [The Key Point!] When cutting hard items, use the heel of the knife and cutting after warming makes it safer.
   🕒 00:35
3. In a frying pan, combine the Meat Sauce Base (1 pack) and 100ml of water, and bring to a boil over low heat while stirring.
   🕒 01:11
4. Once boiling, add the cut mochi, and cook thoroughly on both sides while occasionally flipping, allowing it to coat with the sauce.
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5. When the sauce thickens, transfer to a plate and top with melting cheese.
   🕒 02:24
6. Bake in a toaster oven or oven until the surface is golden brown. [The Key Point!] Grilling the cheese until it gets browned adds a fragrant aroma and a superb taste.
   🕒 02:44
7. Mix the sauce ingredients (Mentsuyu (Noodle Soup Base) 1 tbsp, Vinegar 1/2 tbsp, Sugar 1 tsp, Toasted Sesame Seeds 1 tsp) and pour into a dish. Add chili oil if desired.
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8. Thinly slice the green parts of the scallion diagonally. [The Key Point!] You can substitute with nira (garlic chives), green onions, or onion.
   🕒 04:11
9. Cut 1 pc of chikuwa in half, then slice diagonally. [The Key Point!] If you don't have chikuwa, you can substitute with kamaboko (fish cake) or tuna.
   🕒 04:33
10. In a heatproof bowl, combine 1 pc of kirimochi and 2 tbsp of water. Heat in the microwave at 600W for 1 minute and 30 seconds without covering until the mochi becomes gooey.
    🕒 04:57
11. While hot, add 1 tsp of light soy sauce and knead with a rubber spatula until smooth. [The Key Point!] If it hardens after cooling, reheat in the microwave.
    🕒 05:28
12. Add the cut scallion and chikuwa, and mix gently just enough to coat. [The Key Point!] Overmixing will release moisture from the scallions and make it sticky, so mix gently.
    🕒 05:55
13. Heat a frying pan over low-medium heat and add a small amount of sesame oil.
    🕒 06:17
14. Pour the mochi dough into the warmed pan and cook without touching until ready to flip.
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15. Once the underside is cooked, flip it over and press down with a spatula to flatten it. [The Key Point!] Flattening it increases the crispy parts and makes it more delicious.
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16. Flip several times and cook until the edges are crispy.
    🕒 07:23
17. Cut the cooked mochi jeon into bite-sized pieces and enjoy with plenty of the prepared dipping sauce.
    🕒 07:38
18. Whisk 1 egg well until the white and yolk are combined.
    🕒 08:01
19. In a heatproof bowl, combine 50ml of milk, 2 tsp of sugar, and 1 pinch of salt.
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20. Add 1 pc of kirimochi to the bowl, coat it evenly with milk, and then heat in the microwave at 600W for 1 minute and 30 seconds. [The Key Point!] Be careful not to overheat to prevent overflow.
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21. Remove from the microwave and mix thoroughly with a rubber spatula until the milk and mochi are integrated.
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22. If not heated enough, microwave for an additional 30 seconds to melt the mochi into a gooey consistency.
    🕒 09:07
23. Mix well again to create a smooth, gooey mochi batter.
    🕒 09:18
24. Add the beaten egg in two portions, mixing well each time to combine. [The Key Point!] Work quickly while the mochi is hot. If it cools and hardens, reheat in the microwave for about 10 seconds.
    🕒 09:28
25. Heat a frying pan over low heat and add a small amount of oil.
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26. Pour in the mochi batter and cook slowly without touching. [The Key Point!] Cooking slowly over low heat ensures it cooks through and the outside doesn't burn.
    🕒 10:19
27. Once the underside is cooked, flip it over and cook the other side.
    🕒 10:39
28. Transfer to a plate, top with butter, and drizzle generously with maple syrup.
    🕒 11:03