I used cold leftover rice (not frozen). I added about one cup of rice to a dry non-stick frying pan on medium heat. Using a silicon spatula, I spread the rice thinly like a very thin pancake. I browned one side for 5-7 minutes (Please turn on an exhaust fan, it will smoke) and flipped it over and browned the other side (another 5 minutes) as well. I then spread miso (about 1 tbs) thinly over the surface and flipped it again to make the miso slightly charred and fragrant (30 seconds). I flipped it again and slid it onto a plate. I garnished it with thinly sliced scallion. This really tastes like genuine “okoge” with miso. The one with Parmesan cheese has nice flavors but it is a bit oily. My wife suggested combining Parmesan cheese and miso without using oil. I will try that next time.