Ingredients
Main Ingredients (5 servings)
Seasonings
Steps
- Slice the carrot into 5mm thick rounds, preparing 5 pieces.
- Peel the carrot and cut out flower shapes.
- Place the carved carrots on a heatproof dish, cover with plastic wrap, and microwave at 600W for 45 seconds.
- Finely chop the parts of the carrot remaining after carving.
- Portion the cooked rice into freezer-safe containers, aiming for 180g to 200g per serving.
- Add the chopped carrot to the center of the rice. Cover with the lid slightly ajar to prevent drying and let cool.
- Wash the komatsuna (200g, 1 bunch), trim the roots, and finely chop into 5mm wide pieces.
- Place the komatsuna leaves and stems in a heatproof bowl, cover with plastic wrap, and microwave at 600W for 3 minutes.
- After microwaving, quickly rinse under cold water to cool, then firmly squeeze out excess water by hand.
- Season the squeezed komatsuna with a pinch of salt.
- In a bowl, combine 1 tsp Potato Starch, 1 tsp Water, 1 tsp Sugar, 1 tbsp Mayonnaise, and 1/4 tsp Salt. Mix well.
- Crack in 3 Eggs and mix while lightly beating them.
- Heat oil in a frying pan over medium heat. Once hot, pour in the combined egg mixture and scramble with chopsticks until fluffy.
- Once the eggs are crumbly, transfer them to a bowl. Pro Tip: Adding potato starch to the scrambled eggs prevents them from becoming dry after freezing and reheating.
- In the same frying pan, add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, 1 tsp Potato Starch, and 250g Ground Chicken. Mix everything together. Pro Tip: For moist and tender chicken soboro, mix all ingredients in the pan before heating. Adding a small amount of potato starch also helps coat the chicken, keeping it delicious after thawing.
- Cook over medium heat, stirring with chopsticks and breaking up any clumps to prevent them from forming.
- Once the chicken is cooked, drizzle in 2 tbsp Soy Sauce and stir-fry while reducing the liquid. Stop cooking when the liquid has evaporated and you hear a sizzling sound.
- Once the rice has cooled slightly, top one half of each container with scrambled eggs and komatsuna.
- Place the prepared chicken soboro on the other half.
- Garnish with the microwaved flower-shaped carrots.
- For storage, freeze for up to 3 weeks. Reheat by placing the lid slightly ajar or covering with plastic wrap, and microwaving at 600W for 4 to 4.5 minutes.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
