Steps

1. Finely chop 1/8 onion.
   🕒 00:59
2. Thinly slice 30-40g of Japanese yam.
   🕒 01:46
3. Place the sliced Japanese yam into a plastic bag.
   🕒 02:24
4. In a bowl, combine 150g of ground chicken and the chopped onion. Add a pinch of salt, 1 tbsp of Cooking Sake (Rice Wine), and 1 tbsp of Potato Starch and mix well.
   🕒 02:49
5. Heat a little Vegetable Oil in a frying pan and spread the tsukune mixture.
   🕒 03:30
6. Sprinkle 1/2 tbsp of white sesame seeds over the tsukune and shape it into a circle in the frying pan.
   🕒 04:04
7. Cover and steam-fry the tsukune.
   🕒 04:50
8. Pound the Japanese yam in the plastic bag with a rolling pin or similar tool until crushed.
   🕒 05:06
9. Add 1 umeboshi (pickled plum) and a little soy sauce to the bag with the crushed Japanese yam and mix well. (This is the key!) If desired, microwave the Japanese yam for about 1 minute before using.
   🕒 05:26
10. Flip the tsukune and cook the other side.
    🕒 06:03
11. Plate the cooked rice in the bento box.
    🕒 06:20
12. Once nicely browned, wipe off any excess oil with a paper towel.
    🕒 07:22
13. Cut the cooked tsukune into bite-sized pieces.
    🕒 08:20
14. Add 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), and 2 tsp Sugar (all marked as [A]) to the frying pan with the tsukune. Simmer while coating the tsukune to reduce the sauce.
    🕒 08:30
15. Lay some shiso leaves over the rice in the bento box.
    🕒 09:51
16. Arrange the sauced tsukune on top of the shiso leaves.
    🕒 10:16
17. Add the Japanese yam and plum dressing to the bento box. It's complete!
    🕒 10:37