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Rinse rice and drain, add 120ml water and ½ tbsp sake, mix well and cook
Cut potato into bite-sized pieces and simmer for about 10 minutes until soft
Mash the cooked potato and let cool
Mix cooled potato with 15g edamame, 1 tsp shio kombu, salt, sugar, 1 tsp sesame oil, 1 tbsp mayonnaise, and black pepper to make edamame potato salad
Chop shiso leaves finely, cut tomato into bite-sized pieces after scoring and blanching for 20 seconds
Mix tomato with 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, ½ tsp sugar, ½ tsp white sesame seeds and shiso leaves for Japanese-style tomato salad
Cut sweet potato and onion into bite-sized pieces, add to pot with 200ml water and cook on medium heat until soft
Turn off heat, add 1 tbsp miso and mix well, add ½ tsp butter and stir lightly to make sweet potato miso soup
Make sauce by mixing 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, 1 tsp ketchup, and 1 pinch dashi powder
Heat sauce in fry pan on medium heat until slightly thickened
Beat 2 eggs with 1 pinch salt, heat ½ tsp oil in pan and pour in eggs to make fluffy soft scrambled eggs
Place 200g cooked rice in bowl, top with fluffy scrambled eggs
Pour prepared sauce over the egg bowl and serve with all sides