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1
Make hard boiled egg and peel the shell while it's still hot.
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2
(Quickly run it under tap-water and peel the shell off while the surface of the egg is cool so you don't burn yourself.
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3
Don't cool the inside of the egg.)
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4
Shape the egg into the shape of the Nameko while the egg is still hot and soft.
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5
Use fingers to pinch the egg to make the pointy part.
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6
Flatten the top and bottom of the area by sandwiching it with two fingers.
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7
It looks like a Nameko when you make the mushroom top part pointy.
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8
Once you've shaped the egg, cool in cold water while holding the shape with your fingers.
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9
(The egg will harden when cooled.)
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10
Add color to the boiled egg.
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11
Add mentsuyu and soy sauce (1 : 1) into a cup.
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12
Insert the skewer into the thin end of the Nameko (the leg part) and place into the cup with the skewer pointing out.
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13
Adjust the skewer so that the egg is half way dipped into the mixture.
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14
Adjust the height by using the chopsticks to pinch the skewer to hold it in place.
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15
(This is a key point!)
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16
Let it sit in the refrigerator for about an hour.
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17
(Since I did this before heading to bed, mine sat for 5 hours.
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18
Make sure to leave it in the fridge.)
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19
Remove the skewer.
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20
Slice the back off so it won't roll over.
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21
It makes it easier to do the next steps.
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22
(This piece will be used for the next step.)
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23
Thinly slice the white yolk (the piece from the back) and use a knife to cut shapes as seen in the picture.
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24
(Mouth, arms, and legs) It's easier if you use rabbit shaped cookie cutters for the legs.
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25
Cut the nori seaweed into shapes (as seen in picture) using scissors.
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26
Carefully place a thin layer of mayonnaise on the back of the nori seaweed and attach it onto the boiled egg.
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27
Place the arms and legs as well.
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28
It's complete!
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29
The Nameko will stay in place if you insert a thick pasta in the back.
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30
(It will absorb moisture and become soft by the time you eat it.)
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31
This is a version without shaving the back, without the arms and legs.
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32
It's easy.
