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For the soy eggs, add the tamari, sugar, kombu and 140ml of water to a small saucepan and bring to the boil. Stir to ensure that the sugar has completely dissolved and set aside to cool. Once the liquid has cooled, add to a container with the boiled eggs. Soak the eggs for 1–2 hours.
For the soboro, heat the oil in a large frying pan over a medium heat. Add the mince and fry, stirring occasionally until almost cooked, about 4 minutes. Add the miso and ginger and mix well. Once the mince is cooked thoroughly, add the sugar, mirin, sake and tamari and mix well. Simmer for about 8–10 minutes. Once cooked, scatter over the sesame seeds.
Serve the soboro on rice, topped with the halved soy eggs, edamame, green beans, radish and the mizuna sprigs.