Steps

1. Peel and thinly slice 1/4 carrot (50g).
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2. Scrape the skin off 1 burdock root (150g) with the back of a knife and cut into thin strips.
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3. Soak the thinly sliced burdock root in water to remove bitterness.
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4. In a bowl, mix together 1 tbsp mayonnaise, 1 tsp potato starch, 1 tsp water, 1 tsp sugar, and 1/4 tsp salt until well combined.
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5. Crack 3 eggs into a separate bowl and beat them.
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6. Lightly oil a frying pan and heat over medium heat.
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7. Pour the beaten egg mixture (combined from step 4 and 5) into the pan and cook, rolling to make a tamagoyaki (rolled omelet).
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8. Once cooked, remove the tamagoyaki from the pan and let it cool slightly.
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9. Lightly oil the frying pan and heat over medium heat. Add the blanched burdock root and stir-fry.
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10. Once the burdock root is lightly cooked, add the thinly sliced carrot and continue to stir-fry.
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11. When the carrots and burdock root are tender, add 1 tbsp mirin, 1 tbsp soy sauce, and 1/2 tbsp sugar. Stir-fry until the liquid has evaporated.
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12. Once all the moisture has evaporated, add 1 tbsp toasted sesame seeds and mix well.
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13. Transfer the burdock root stir-fry to a bowl and let it cool.
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14. Cut the cooled tamagoyaki into 10 equal width pieces, then cut each piece in half lengthwise.
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15. Line a used tofu pack (150g size) with plastic wrap.
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16. Place 1 frozen white fish fillet on the plastic wrap in the tofu pack. Arrange 2 pieces of the cut tamagoyaki in the remaining space, creating a second layer. Fill the rest of the space with the burdock root stir-fry.
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17. Once the fillings are in place, lay 1 nori sheet cut to the size of the tofu pack on top. Then, add the cooled cooked rice.
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18. After adding the rice, cover with the open ends of the plastic wrap and press down lightly to shape the onigiri.
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19. Once packed, invert the tofu pack to remove the nori bento onigiri.
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20. Wrap each resulting nori bento onigiri tightly in plastic wrap. The approximate amount of rice per onigiri is 100g. If it's too tall, press down with the plastic wrap while wrapping to secure the shape.
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21. Your frozen nori bento onigiri are now complete. They can be stored in the refrigerator for up to 3 days, or in a freezer bag for up to 3 weeks. To eat, place on a microwave-safe plate and heat for approximately 2 minutes at 600W.
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