Steps

1. In a freezer-safe container, place cooked rice (approx. 450g) that has cooled down. Aim for about 180-200g of rice per serving.
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2. Wash burdock root (150g), scrape off the skin using the back of a knife, and thinly slice it into slivers.
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3. Soak the slivered burdock root in water to remove bitterness.
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4. Peel carrot (50g) and cut into thin matchsticks.
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5. In a bowl, whisk together Potato Starch (1 tsp), water (1 tsp), sugar (1 tsp), mayonnaise (1 tbsp), and salt (1/4 tsp).
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6. In a separate bowl, beat 3 eggs and mix with the dissolved seasoning mixture.
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7. Cut chikuwa fish cakes (4) in half lengthwise, then cut each half into shorter pieces.
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8. In another bowl, combine all-purpose flour (3 tbsp), Potato Starch (1 tbsp), water (4 tbsp), and Aonori (Dried Green Seaweed) (1 tsp). Mix well to create the batter.
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9. Heat about 5mm of oil in a frying pan over medium heat.
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10. Once the oil is hot, coat the cut chikuwa pieces with the batter and place them in the frying pan.
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11. Once the batter sets and turns golden brown, flip them over, cook the other side, remove, and drain the excess oil. Let them cool.
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12. Clean the frying pan, add a little oil, and heat over medium heat.
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13. Add the drained burdock root and carrot to the pan and stir-fry until softened.
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14. Once softened, add Mirin (Sweet Rice Wine) (1 tbsp), Soy Sauce (1 tbsp), and Sugar (1/2 tbsp). Stir-fry until the liquid evaporates.
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15. Add toasted sesame seeds (1 tbsp) and sesame oil (1/2 tbsp) and mix well.
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16. Remove the burdock root stir-fry from the pan and let it cool.
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17. Make the rolled omelet. Beat the eggs well before cooking. (Key Tip!) Adding the seasoning mixture helps keep the omelet moist even after thawing.
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18. Remove the rolled omelet and let it cool.
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19. Sprinkle Bonito Flakes (Katsuobushi) (2 packs) over the cooled rice.
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20. Drizzle with Dashi Soy Sauce to taste.
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21. Cut the Nori seaweed sheet (1) to fit the bento box and place it over the rice.
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22. Arrange 5 portions of the burdock root stir-fry on top.
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23. Place 3 pieces of the seaweed-coated chikuwa on the bento and fill the remaining space with slices of the rolled omelet.
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24. Cover with a lid and freeze. Consume within approximately 3 weeks.
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25. To reheat, place the lid askew if it's heat-resistant, or cover with plastic wrap and microwave at 600 watts for about 4.5 minutes.
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