Defrost the edamame and remove the beans from the pods.

In a bowl, mix the rice, dried shirasu, torn shiso leaves, and butter until well combined.

In a saucepan, combine all ponzu sauce ingredients and cook over medium heat until thickened.

In a separate bowl, whisk the eggs with milk, salt, and pepper.

Heat salad oil in a frying pan, pour in the egg mixture, and cook over medium heat, stirring gently until semi-cooked.