Steps

1. Slice the carrot into 5mm thick rounds, preparing 5 pieces.
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2. Peel the carrot and cut out flower shapes.
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3. Place the carved carrots on a heatproof dish, cover with plastic wrap, and microwave at 600W for 45 seconds.
   🕒 01:17
4. Finely chop the parts of the carrot remaining after carving.
   🕒 01:24
5. Portion the cooked rice into freezer-safe containers, aiming for 180g to 200g per serving.
   🕒 01:39
6. Add the chopped carrot to the center of the rice. Cover with the lid slightly ajar to prevent drying and let cool.
   🕒 01:50
7. Wash the komatsuna (200g, 1 bunch), trim the roots, and finely chop into 5mm wide pieces.
   🕒 02:07
8. Place the komatsuna leaves and stems in a heatproof bowl, cover with plastic wrap, and microwave at 600W for 3 minutes.
   🕒 02:18
9. After microwaving, quickly rinse under cold water to cool, then firmly squeeze out excess water by hand.
   🕒 02:30
10. Season the squeezed komatsuna with a pinch of salt.
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11. In a bowl, combine 1 tsp Potato Starch, 1 tsp Water, 1 tsp Sugar, 1 tbsp Mayonnaise, and 1/4 tsp Salt. Mix well.
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12. Crack in 3 Eggs and mix while lightly beating them.
    🕒 02:58
13. Heat oil in a frying pan over medium heat. Once hot, pour in the combined egg mixture and scramble with chopsticks until fluffy.
    🕒 03:05
14. Once the eggs are crumbly, transfer them to a bowl. Pro Tip: Adding potato starch to the scrambled eggs prevents them from becoming dry after freezing and reheating.
    🕒 03:29
15. In the same frying pan, add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, 1 tsp Potato Starch, and 250g Ground Chicken. Mix everything together. Pro Tip: For moist and tender chicken soboro, mix all ingredients in the pan before heating. Adding a small amount of potato starch also helps coat the chicken, keeping it delicious after thawing.
    🕒 03:35
16. Cook over medium heat, stirring with chopsticks and breaking up any clumps to prevent them from forming.
    🕒 03:52
17. Once the chicken is cooked, drizzle in 2 tbsp Soy Sauce and stir-fry while reducing the liquid. Stop cooking when the liquid has evaporated and you hear a sizzling sound.
    🕒 04:10
18. Once the rice has cooled slightly, top one half of each container with scrambled eggs and komatsuna.
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19. Place the prepared chicken soboro on the other half.
    🕒 04:47
20. Garnish with the microwaved flower-shaped carrots.
    🕒 04:56
21. For storage, freeze for up to 3 weeks. Reheat by placing the lid slightly ajar or covering with plastic wrap, and microwaving at 600W for 4 to 4.5 minutes.
    🕒 05:10