Steps

1. Place cooked rice (3 go, approx. 450g) in a freezer-safe container and leave the lid slightly ajar to cool.
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2. Peel burdock root (1 root, 150g) using the back of a knife and thinly slice it into slivers.
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3. Soak the slivered burdock root in water to remove bitterness.
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4. Peel and julienne carrot (1/2 root, 100g).
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5. Trim the ends of komatsuna (1/2 bag, 100g) and cut into 2cm pieces. Separate the leaves and stems.
   🕒 01:40
6. In a bowl, combine potato starch (1 tsp) and water (1 tsp) and mix well.
   🕒 01:54
7. In another bowl, whisk together mayonnaise (1 tbsp), sugar (1 tsp), salt (1/4 tsp), and 3 eggs.
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8. Heat oil in a frying pan over medium heat. Pour in the whisked eggs when hot.
   🕒 02:14
9. Stir the eggs with chopsticks to make scrambled eggs. This is the key! Cook until the moisture evaporates and the eggs are fluffy.
   🕒 02:28
10. Transfer the scrambled eggs to a bowl and let them cool.
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11. Heat oil in a frying pan over medium heat. Add the julienned carrots and the komatsuna stems and stir-fry.
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12. Once the carrots are tender and the stems are wilted, add the komatsuna leaves.
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13. Add soy sauce (1 tsp), sugar (1/2 tsp), and dashi powder (1/2 tsp). Stir-fry until the liquid evaporates.
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14. Transfer the stir-fried vegetables to a bowl and let them cool.
    🕒 03:17
15. In a bowl, combine soy sauce (2 tbsp), mirin (2 tbsp), cooking sake (1 tbsp), sugar (1 tbsp), grated ginger (1 tsp), ground pork and beef mix (200g), and potato starch (1 tsp). Mix well while breaking up the ground meat. This is the key! By mixing the ground meat and seasonings beforehand, it stays moist and delicious even after freezing.
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16. Stir-fry the mixed ground meat in a frying pan over medium heat until it's cooked through and the color changes.
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17. Drain the blanched burdock root and add it to the frying pan. Stir-fry until the liquid evaporates.
    🕒 04:06
18. Once the rice and side dishes have cooled, place the scrambled eggs and carrot-komatsuna stir-fry on one half of the rice.
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19. Place the beef gobo stir-fry on the other half and sprinkle with toasted sesame seeds.
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20. Cover with the lid and freeze (for up to 3 weeks). When reheating, place the lid askew if it's heat-resistant, or cover with plastic wrap and microwave at 600 watts for about 4 and a half minutes.
    🕒 05:30