Steps

1. In a freezer-safe container, place cooked rice (approx. 450g total), aiming for 180g to 200g per portion. Cover with the lid placed diagonally to prevent drying, and let it cool slightly.
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2. Cut 4 bell peppers (120g) in half lengthwise, remove the stems and seeds, and thinly slice into 3mm strips.
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3. Place the thinly sliced bell peppers in a microwave-safe bowl, cover with plastic wrap, and microwave on 600W for 2 minutes.
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4. Drain the microwaved bell peppers in a colander, let them cool, and then squeeze out excess water firmly by hand.
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5. In a bowl, combine the squeezed bell peppers, 1 pack of Bonito Flakes (Katsuobushi), and 1/2 tsp Dashi Granules. Mix well.
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6. Peel and julienne 1 carrot (150g).
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7. In a separate bowl, whisk 1 egg with 1 tbsp Mayonnaise.
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8. Trim excess fat from 1 chicken thigh (350g) and cut it into 15 bite-sized pieces.
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9. Sprinkle a pinch of salt and 1 tbsp Potato Starch onto the chicken pieces. Close the bag and shake to coat the chicken evenly with potato starch. [Key Tip!] Coating with potato starch will keep the chicken tender and juicy even after freezing.
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10. Heat oil in a frying pan over medium heat and stir-fry the julienned carrots until softened.
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11. Once the carrots are softened, push them to the side of the pan. Pour the whisked egg into the cleared space and scramble it to make scrambled eggs.
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12. Once the scrambled eggs are cooked, mix them with the carrots.
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13. Add 1 tsp Soy Sauce and 1/2 tsp Sugar to the mixture and stir-fry to combine.
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14. Transfer the cooked carrot and egg mixture to a bowl.
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15. Clean the frying pan, add oil, and heat over medium heat.
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16. Place the potato starch-coated chicken pieces, skin-side down, into the heated pan and sear until golden brown.
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17. Flip the chicken pieces, reduce heat to low-medium, cover with a lid, and steam for 2 minutes.
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18. After steaming, wipe away excess oil from the pan with a paper towel.
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19. Add [A] 1 tbsp Mirin (Sweet Rice Wine), [A] 1 tbsp Soy Sauce, and [A] 1/2 tbsp Sugar to the pan. Cook over medium to low-medium heat, reducing the sauce until it coats the chicken. [Key Tip!] The sauce will adhere well to the potato starch-coated chicken, making it a perfect match for rice.
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20. Once the sauce has thickened and coated the chicken, turn off the heat.
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21. In the container with cooled rice, place the seasoned bonito pepper and carrot stir-fry on one half.
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22. Arrange the teriyaki chicken pieces on the other half.
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23. Sprinkle a little Toasted Sesame Seeds over the teriyaki chicken.
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24. For best quality, consume within 3 weeks when stored frozen.
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25. When reheating, place the lid diagonally (if it's heat-resistant) or cover with plastic wrap. Microwave on 600W for 4 to 4.5 minutes.
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