Cut <quantity>1</quantity> small dried red chili pepper into very small pieces with a pair of scissors

Add <quantity>6<unit>tbsp</unit></quantity> of miso and <quantity>3<unit>tbsp</unit></quantity> of sugar to a saucepan

Add <quantity>2<unit>tsp</unit></quantity> of mirin and <quantity>2<unit>tsp</unit></quantity> of sake

Add the chili and mix until incorporated

Place the saucepan over medium-low heat and stir for 5m. Turn off the heat when it starts to bubble

Add <quantity>3<unit>tbsp</unit></quantity> of white sesame seeds and mix. The chili-miso is ready

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Fill a bowl with water, add salt to taste, and mix it

Wet your hands in the salted water, place <quantity>½<unit>cup</unit></quantity> of freshly steamed Japanese short-grain rice in your palm, and make a triangular-shaped onigiri by pressing and molding it with your hands. Repeat it with the remaining rice

Place the onigiri on a baking sheet lined with aluminum foil and spread <quantity>1<unit>tsp</unit></quantity> of the Chili-Miso on top of each. Bake at <temperature>180<unit>°C</unit></temperature> for 5m

Spread another layer of <quantity>1<unit>tsp</unit></quantity> of the Chili-Miso on top of each onigiri

Take the onigiri back to the oven and bake them at <temperature>180<unit>°C</unit></temperature> for 5m until crispy and golden brown

Plate the onigiri on a dish garnished with <quantity>2</quantity> shiso leaves. Sprinkle white sesame seeds and thinly sliced scallions to taste on top of it. The yaki onigiri are ready

Enjoy! This is a very delicious starter or afternoon snack!