Steps

1. Heat a frying pan over low to medium heat. Add 2 tbsp white sesame seeds and toast until fragrant. *Key Tip:* Constantly shake the pan to prevent burning, and toast until lightly colored to enhance the nutty aroma.
   🕒 02:05
2. Transfer the toasted sesame seeds to a separate dish immediately to cool, preventing them from burning.
   🕒 03:21
3. In a bowl, combine 4 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tsp sugar, 2 tsp grated ginger, and 1/2 tsp sesame oil. Mix well to create the sauce base.
   🕒 03:38
4. Finely chop half of the toasted sesame seeds with a knife to create coarsely ground sesame. *Key Tip:* Chopping with a knife instead of using a mortar and pestle prevents excess oil release and enhances the aroma.
   🕒 04:24
5. Add the chopped sesame seeds to the sauce base and mix to create the sesame soy sauce.
   🕒 05:15
6. Finely chop 1 myoga ginger.
   🕒 05:22
7. Thinly slice 5 shiso leaves.
   🕒 05:57
8. Finely chop 3 scallions.
   🕒 06:15
9. Briefly soak the chopped myoga, shiso, and scallions in water to make them crisp.
   🕒 06:21
10. Thoroughly drain the excess water from the herbs. *Key Tip:* Don't soak for too long, as it can diminish their aroma. Drain as soon as they become crisp.
    🕒 06:36
11. Remove any pin bones from the 2 fillets of horse mackerel using a fish bone plier. *Key Tip:* Insert the plier from the head side of the fish and pull towards the tail, being careful not to break the flesh.
    🕒 07:00
12. Carefully peel the skin off the horse mackerel with a knife. Be especially cautious with the belly side, which is thinner. *Key Tip:* Always remove the skin as there are sharp scales called 'zeigo'. After peeling, place the skin-side up on the cutting board to prevent staining.
    🕒 08:21
13. Cut the skinned horse mackerel into bite-sized pieces.
    🕒 10:40
14. Add the cut horse mackerel to the sesame soy sauce and gently mix to coat. Let it marinate in the refrigerator for about 5 minutes. *Key Tip:* Over-marinating will make the fish firm, so 5 minutes is ideal. During hot weather, refrigerate.
    🕒 11:26
15. Place 2 bowls of cooked rice into serving bowls.
    🕒 11:52
16. Sprinkle shredded seaweed evenly over the rice.
    🕒 12:06
17. Arrange the marinated horse mackerel on top of the shredded seaweed.
    🕒 12:15
18. Pour the remaining sesame soy sauce over the horse mackerel.
    🕒 12:32
19. Sprinkle the reserved toasted sesame seeds over the entire dish.
    🕒 12:40
20. Top with the chilled herb mixture.
    🕒 12:47
21. Finally, place 2 egg yolks on top of the horse mackerel to complete the dish.
    🕒 12:51