Chop the bacon and shiso leaves into 1cm pieces.

Fry the bacon in a pan over medium heat until crispy.

Mix the cooked white rice, bacon, shiso leaves, and seasonings (salt, pepper, soy sauce, butter) in a bowl.

Place the rice mixture on a piece of plastic wrap, add folded melting cheese in the center, and shape into a rice ball.

Heat a pan with salad oil spread thinly using a paper towel. Sprinkle powdered cheese in a circle matching the rice ball size, then place the rice ball on top.

Cook over medium heat until the cheese is golden brown, flip, and cook the other side until golden brown.

In a small pot, mix the sauce ingredients (soy sauce, dashi powder, water, cornstarch) and heat over medium heat until thickened.