Steps

1. Place approx. 180-200g of cooked rice per serving into a freezer-safe container. Leave the lid slightly ajar and let it cool.
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2. Wash 200g (1 bunch) of spinach and make a cross-shaped cut at the base of the stems.
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3. Peel and thinly slice 100g (1/2 medium) of onion.
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4. In a bowl, combine 350g of pork with 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp cooking sake, 1 tbsp sugar, and 2 tsp potato starch. Mix well by hand.
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5. Peel 2 cloves of ginger. Mince half of it and grate the other half. Add both to the pork mixture and mix. (Secret Tip! Using both minced and grated ginger allows the flavor to spread evenly and creates a more delicious result.)
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6. In a separate bowl, dissolve 1 tsp potato starch, 1 tsp water, 1 tsp sugar, 1 tbsp mayonnaise, and 1/4 tsp salt.
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7. Crack 3 eggs into the dissolved seasoning mixture and whisk them together. (Secret Tip! Mixing seasonings into the eggs beforehand results in a fluffy omelet that won't become hard when frozen.)
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8. Lightly oil an omelet pan and heat over medium heat.
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9. Pour in 1/3 of the egg mixture, spread it evenly across the pan, and cook. Roll it up once it starts to set.
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10. Add a little oil and pour in the remaining egg mixture in 3-4 portions, cooking thoroughly as you make the rolled omelet. (Secret Tip! Ensure the omelet is fully cooked to avoid it being too soft.)
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11. Transfer the cooked rolled omelet to a plate and let it cool.
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12. Submerge the stems of the spinach in boiling water for 30 seconds, then the leaves for another 20-30 seconds.
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13. Transfer the boiled spinach to cold water, let it cool, and squeeze out the excess water thoroughly.
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14. Heat oil in a frying pan over medium heat. Once hot, add the seasoned pork and stir-fry, spreading it out.
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15. Once the pork is cooked, add the thinly sliced onion and stir-fry together.
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16. Trim the base of the spinach, cut it into 2cm widths, and squeeze out the water thoroughly again.
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17. Season the cut spinach with a pinch of salt.
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18. Cut the cooled rolled omelet into 10 equal pieces.
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19. On top of the cooled rice, arrange the boiled and seasoned spinach and the cut rolled omelet, dividing them into 5 portions.
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20. Add the ginger stir-fry, dividing it into 5 portions, and sprinkle with toasted sesame seeds.
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21. Cover and freeze. Consume within 3 weeks.
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22. To eat, place the lid at an angle or cover with plastic wrap, and heat in a 600W microwave for 4-5 minutes.
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