Steps

1. Place approximately 180g of cooked rice per serving into a freezer-safe, heat-resistant container.
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2. Once the rice is in the container, place the lid at an angle to prevent it from drying out while it cools.
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3. Trim the base of the Shimeji Mushrooms (200g) and separate them into small clusters.
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4. Trim the roots of the Komatsuna Greens (200g) and cut them into 2-3cm pieces. Separate the tougher stems from the leaves, as they will require different cooking times.
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5. Remove the stems from the Shiso Leaves (5 leaves) and finely chop them.
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6. In a bowl, whisk together 1 Egg and a pinch of Salt.
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7. Add the chopped Shiso Leaves to the whisked egg and mix well.
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8. Cut the Chicken Breast (300g) in half lengthwise, then slice it into 1cm thick pieces. Remove the skin if you prefer.
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9. Place the chicken breast in a bowl and add 1 tbsp Cooking Sake (Rice Wine) and 1 tsp Dashi Powder. Massage the chicken until the seasonings are absorbed and no longer watery. (Key tip!) Thoroughly massaging in the seasonings will result in moist and tender chicken.
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10. Once the seasonings are absorbed and no longer watery, place the chicken in a bag with 2 tbsp All-purpose Flour. Close the bag and shake to coat the chicken evenly with the flour. (Key tip!) Coating with flour helps the egg mixture adhere better, preventing moisture loss and keeping the chicken moist when cooked.
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11. Heat oil in a frying pan over medium heat.
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12. Once the pan and oil are hot, dip the chicken pieces into the shiso-egg mixture, letting any excess drip off. Place the chicken in the frying pan and cook until the bottom is browned.
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13. Flip the chicken pieces over once browned.
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14. Reduce the heat to medium-low, cover the pan, and steam for 2 minutes.
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15. After steaming, remove the chicken from the pan and let it cool.
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16. In the same frying pan, add 5g Butter and the trimmed Shimeji Mushrooms and stir-fry.
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17. Once the mushrooms are cooked and softened, add 1 tbsp Ponzu Sauce and cook until the liquid evaporates.
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18. After the liquid has evaporated, remove the mushrooms from the pan and let them cool.
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19. Clean the frying pan, add 5g Butter and the stems of the Komatsuna Greens, and stir-fry.
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20. Once the stems are cooked and softened, add the leaves of the Komatsuna Greens and 1 tbsp Ponzu Sauce, and cook until the liquid evaporates.
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21. After stir-frying and the liquid has evaporated, remove the komatsuna from the pan and let it cool.
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22. On top of the cooled rice, place half of the stir-fried Komatsuna Greens and Shimeji Mushrooms.
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23. Place the cooked Chicken on the other half.
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24. Sprinkle Toasted Sesame Seeds over the Komatsuna Greens and Shimeji Mushrooms.
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25. Cover with a lid and freeze. If using a container without a lid, cover with plastic wrap. For containers with lids, place the lid at an angle or cover with plastic wrap. Heat in a 600W microwave for approximately 4.5 to 5 minutes before eating.
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