Steps

1. Peel and grate 150g of grated radish.
   🕒 00:38
2. Lightly squeeze out the moisture from the grated radish.
   🕒 00:49
3. Mix 1 pack of natto with its included sauce.
   🕒 00:53
4. Combine the grated radish and natto, then add 2 tsp of all-purpose soy sauce (or mentsuyu) and mix.
   🕒 00:59
5. Cut 2 pieces of mochi into 4 equal pieces each.
   🕒 01:13
6. Grill the cut mochi in a toaster or under a broiler.
   🕒 01:18
7. Add the grilled mochi to the prepared grated radish and natto mixture and coat.
   🕒 01:21
8. Serve in a bowl and garnish with scallions as desired.
   🕒 01:32
9. Crack 2 eggs into a bowl, add a pinch of salt and a pinch of pepper, and whisk together.
   🕒 01:54
10. Cut 2 crab sticks into 4 pieces each, shred them, and add to the egg mixture.
    🕒 02:06
11. Cut 1 piece of mochi into about 10 small pieces and add to the egg mixture. Stir everything together.
    🕒 02:11
12. Line a rice bowl with plastic wrap and pour in the mixed egg mixture.
    🕒 02:21
13. Loosely cover the rice bowl with plastic wrap and microwave on 600W for 1 minute 30 seconds.
    🕒 02:30
14. In a heat-resistant container, combine 4 tbsp water, 1 tsp soy sauce, 1/2 tsp chicken stock powder, 1/2 tsp potato starch, and 1/2 tsp sugar. Mix well.
    🕒 02:41
15. Microwave the sauce ingredients on 600W for 1 minute. Take it out once to stir, and continue heating until thickened. (Key Tip!) Heating and stirring until thickened will create a smooth sauce.
    🕒 02:54
16. Invert the microwaved mochi and egg mixture from the bowl onto a plate. (Key Tip!) Using plastic wrap allows for easy removal.
    🕒 03:08
17. Pour the prepared sauce over the mochi and egg mixture. Garnish with scallions as desired.
    🕒 03:14