Steps

1. Wash the bok choy and chop 100g into bite-sized pieces.
   🕒 08:43
2. Dice 150g firm tofu into small cubes.
   🕒 09:56
3. Slice 50g carrot into ginkgo-leaf shapes (thin half-rounds). [Chef's Tip!] Firm tofu is recommended as it holds its shape well in soup. Cut it into small pieces for children to eat easily.
   🕒 10:36
4. Add the chopped 100g bok choy, 150g firm tofu, 50g carrot, and 500ml water to a pot.
   🕒 12:09
5. Add 2 tsp Hondashi and 1/2 tbsp soy sauce and simmer.
   🕒 13:37
6. Once it boils, the Bok Choy Soup is complete. [Chef's Tip!] It's good to make soups lightly seasoned so that saltiness can be adjusted at the table. Hondashi is a reliable seasoning often used in school lunches.
   🕒 15:23
7. Place 60g frozen corn and 100g frozen spinach in a frying pan and heat.
   🕒 21:12
8. Stir-fry with salt and pepper to taste, without using oil.
   🕒 21:39
9. Add 5g butter and mix everything well. The Spinach and Corn Butter Stir-fry is complete.
   🕒 22:09
10. Finely chop 50-60g takuan.
    🕒 15:56
11. Finely chop 100g kimchi with scissors.
    🕒 17:22
12. Finely chop 100g thinly sliced pork. [Chef's Tip!] It's good to chop takuan and kimchi finely so they blend well with the rice. Using scissors for kimchi is convenient as it prevents staining the cutting board.
    🕒 18:22
13. Add a generous 1 tbsp sesame oil to a frying pan and stir-fry 100g thinly sliced pork.
    🕒 22:45
14. Lightly sprinkle salt and pepper to taste over the thinly sliced pork.
    🕒 22:55
15. Once the meat is cooked through, add the chopped 50-60g takuan and 100g kimchi and stir-fry briefly.
    🕒 23:30
16. Add 400g cooked rice and stir-fry, pressing down on the rice as you mix.
    🕒 23:54
17. Add 1 tsp Hondashi to adjust the flavor, mix everything well, and the KimuTaku Rice is complete. [Chef's Tip!] Instead of making the rice fluffy, stir-fry it by pressing down to help it break apart easily. Adding Hondashi mellows the spiciness of the kimchi, making it easier for children to eat.
    🕒 24:39