Steps

1. Trim the root ends of the komatsuna.
   🕒 01:08
2. Wash the trimmed komatsuna under water to remove any dirt.
   🕒 01:15
3. Finely chop the komatsuna into small rounds.
   🕒 01:27
4. Heat sesame oil (to taste) in a frying pan and quickly stir-fry the komatsuna (2 stalks). [Key Tip!] Stir-frying with sesame oil instead of boiling enhances the flavor.
   🕒 01:42
5. In a bowl, whisk the egg (1 pc) and mix with salt (a pinch) and sugar (a pinch).
   🕒 02:09
6. Place warm cooked rice (1 serving) into the bento box.
   🕒 02:37
7. Season the stir-fried komatsuna with salt (a pinch) to taste.
   🕒 02:52
8. Place the seasoned komatsuna in the center of the rice.
   🕒 03:11
9. Add a small amount of sesame oil to the same frying pan used for the komatsuna. Pour in the beaten egg mixture and stir-fry while breaking it up to create egg soboro. [Key Tip!] Using a spatula and chopsticks to break it apart while cooking will result in finely crumbled soboro.
   🕒 03:36
10. Arrange the egg soboro in the remaining space on the rice.
    🕒 04:30
11. Add the ground pork (100g) to the same frying pan. Mix in soy sauce (1 tbsp), mirin (sweet rice wine) (1 tbsp), sugar (1/2 tbsp), cooking sake (rice wine) (1/2 tbsp), and sesame oil (to taste).
    🕒 04:55
12. Break apart the ground pork and stir-fry until the moisture evaporates and it becomes crumbly. [Key Tip!] Adding the seasonings from the start ensures the flavor penetrates well.
    🕒 05:32
13. Let the cooked meat soboro cool slightly, then generously top the rice.
    🕒 06:09
14. Sprinkle with white sesame seeds (to taste) if desired, and it's complete.
    🕒 06:26