Directions

To Make Tamagoyaki

1. Mix sugar, salt, mirin, and soy sauce together until sugar is dissolved. Beat eggs and add to mixture, combining well.
2. Heat a small amount of vegetable oil in a non-stick pan on medium-high heat. Add enough egg mixture to make a thin layer in the pan. Once cooked slightly, roll into a log shape and push to the edge of the pan. Continue adding egg mixture and rolling layers until all the mixture is used.
3. Cook the outside until browned and transfer to plate to cool. Once cooled cut into slices for serving.

To Make Onigiri

1. Heat sesame oil in a small pan on medium heat. Beat egg with salt and add to pan. Scramble the egg while cooking and transfer to a bowl to cool.
2. Combine the rice, egg, shio konbu, sesame seeds, chopped shiso leaf, and edamame to taste. Mix well until ingredients are distributed evenly.
3. Shape handfuls of the rice mixture into triangles, and finish by adding a strip of nori.

To Make Onigirazu

1. Place a sheet of nori on top of a sheet of cling film. Add a small amount of rice onto the nori in a diamond shape, and sprinkle a pinch of salt on top. Arrange slices of Tamagoyaki on top of rice, adding Kewpie mayo to taste. Then add chopped Shiso leaf on top of tamagoyaki and cover with another layer of rice. Sprinkle a pinch of salt and fold the corners of the nori to the centre to make a parcel shape.
2. Wrap in cling film and let sit for a few minutes before cutting in half to serve.

To Make Yaki Mochi

1. Heat oil in pan on medium-high heat. Place Kiri mochi into pan and cook until golden brown, flip and repeat on other side. Transfer to plate and wrap each mochi with a thin strip of nori. Mix the soy sauce and sugar well and drizzle onto mochi.