Wait, a "Bomb" Onigiri? The Japanese Breakfast You NEED to Try!

Bun onigiri, a local dish from Shimane Prefecture, Japan. And spicy cabbage miso soup, Japanese breakfast. 75g of rice. Rinse the rice and drain. Add 100g of water to the rinsed rice. Add half tablespoon sake for tastier rice. It's optional. Mix well, then cook the rice. 120g of cabbage. I use this for soup and side dish. Cut into bite-size pieces. 30g Chinese chive. Cut into bite-size pieces. Half clove of garlic. Mince finely. 1 teaspoon of rice vinegar. 1.5 teaspoon of soy sauce. 1 teaspoon of sesame oil. 1 teaspoon of sugar. A pinch of salt. A dash of ajinomoto. Half teaspoon of white sesame seeds. Mix well. Add 70g of cut cabbage. Once mixed, the addictive cabbage is complete. Half egg. A pinch of sugar. Beat the egg. Medium heat. Half teaspoon of vegetable oil. Heat the frypan well. One wiener. Add the beaten egg. Scramble the egg. Next, cook the salmon using your preferred method. This time, parchment paper is used. 40g salmon. When cooking salmon, drizzle a little sake over it before cooking for a plump and delicious result. Low heat. Cover with aluminum foil and bake for 4 minutes. Cook the other side for 4 minutes as well. One sheet of nori. Slightly toasting it over a flame enhances the flavor. Cut the nori into a rectangle and place it in the bowl with the rice. One shiso leaf or your preferred herb. Place the wiener on top of the shiso leaf. Next, add the salmon and egg. Then, add the rice on top and spread it out. Unmold the contents from the bowl onto the rectangular sheet of nori. Shape the onigiri into a bun-like shape. One tablespoon of miso. Half teaspoon of sugar. Quarter teaspoon of shantan or your preferred bouillon or stock. A dash of ichimi togarashi or cayenne pepper. One teaspoon of mirin. Mix well. Half teaspoon of sesame oil. Medium heat. Heat the pot well. Add chopped garlic. 30 grams of ground pork or you can use beef or sausage. Add 50 grams of cabbage. 200 ml of water. Simmer for about 2 minutes. Add the previously made miso sauce. No need to turn off the heat this time. Add the miso sauce and mix well until dissolved. And after about 3 minutes, add the cut Chinese chive. Bun onigiri and spicy cabbage miso soup. Japanese breakfast. Itadakimasu!