Steps

1. Place cooked rice for 3 servings into a freezer-safe food container.
   🕒 01:00
2. Place the lid on at an angle and let the rice cool down.
   🕒 01:13
3. Trim the root ends of Komatsuna (Japanese Mustard Spinach) 200g (1 bag) and cut into 2cm wide pieces.
   🕒 01:20
4. Peel the skin off the Potato 100g (1 medium) and remove any eyes.
   🕒 01:26
5. Cut the potato into 1cm cubes.
   🕒 01:30
6. Trim the hard base of the Shimeji Mushrooms 100g (1/2 bunch) and separate into small clusters.
   🕒 01:39
7. Finely chop the Thinly sliced pork 300g into 1cm wide pieces.
   🕒 01:46
8. Gently mix the chopped pork with Cooking Sake (Rice Wine) 2 tbsp, All-purpose flour 1 tbsp, and Granulated Consomme 1 tsp. *Tip: Mixing in sake and flour helps the pork hold its shape and results in a moist and tender texture.*
   🕒 01:52
9. Divide the pork into 15 portions and shape them into rounds.
   🕒 02:04
10. Dust the pork with All-purpose flour (for dusting), shaping them into flat rounds. *Tip: Shaping them into flat rounds ensures a neat appearance. Using a binder keeps the pork tender even after reheating.*
    🕒 02:11
11. Heat oil in a frying pan over medium heat.
    🕒 02:25
12. Dip the pork pieces into the beaten Egg 1 and place them in the hot frying pan.
    🕒 02:35
13. Cook until the bottom is browned.
    🕒 02:45
14. Once browned, flip the pork pieces over.
    🕒 02:54
15. Cover with a lid and steam-braise over low to medium heat for 2 minutes.
    🕒 03:04
16. Remove the pork from the pan and let it cool down.
    🕒 03:15
17. Clean the frying pan, add oil, and heat over medium heat.
    🕒 03:32
18. Add the potatoes and stir-fry until cooked through.
    🕒 03:36
19. Once the potatoes are translucent, add the shimeji mushrooms and stir-fry until cooked.
    🕒 03:48
20. When cooked and softened, add Soy Sauce 2 tsp and Sugar 1 tsp, and stir-fry until the liquid has evaporated.
    🕒 04:00
21. Remove the potato and mushroom stir-fry from the pan and let it cool down.
    🕒 04:09
22. In the same frying pan, melt Butter 10g and add the komatsuna stems. Stir-fry until tender.
    🕒 04:18
23. Add the komatsuna leaves and stir-fry together.
    🕒 04:28
24. Once the leaves have wilted, add Soy Sauce 2 tsp and Sugar 1 tsp, and stir-fry until the liquid has evaporated.
    🕒 04:36
25. Remove the komatsuna stir-fry from the pan and let it cool down.
    🕒 04:44
26. Once the side dishes and rice have cooled, place the potato and mushroom stir-fry and the komatsuna stir-fry in one half of the food container.
    🕒 04:59
27. Place 3 pieces of pork piccata in the other half.
    🕒 05:09
28. Sprinkle Toasted sesame seeds (to taste) over the stir-fried vegetables.
    🕒 05:17
29. Cover with a lid and freeze. Consume within 3 weeks.
    🕒 05:31
30. Place the lid on at an angle or cover with plastic wrap, and microwave at 600W for about 5 minutes to reheat.
    🕒 05:39