Steps

1. Place cooked rice in a freezer-safe container.
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2. Divide into portions of about 180-200g per serving, according to your preference.
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3. Place the lid on at an angle and let cool until it reaches room temperature.
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4. Slice 1 green onion (150g) diagonally into large rounds.
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5. Cut 1 chikuwa (fish cake) in half lengthwise, then slice into about 3mm thick pieces.
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6. Peel and dice 150g of daikon radish into 5mm cubes.
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7. Peel and finely chop 10g of ginger (1 piece).
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8. In a bowl, combine 1 tsp potato starch, 1 tsp water, 1 tsp sugar, 1/4 tsp salt, and 1 tbsp mayonnaise. Mix until dissolved.
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9. In a separate bowl, lightly beat 3 eggs, then mix with the dissolved seasoning mixture.
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10. Heat some oil in a frying pan over medium heat. Pour in the egg mixture and stir constantly with chopsticks to scramble. [Key Tip!] Cook until all the moisture has evaporated and the eggs are fluffy and separated.
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11. Transfer the scrambled eggs to a bowl and let cool.
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12. Heat some oil in the frying pan over medium heat. Add green onions and chikuwa and stir-fry until the moisture has evaporated.
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13. Remove from heat, add 1/4 tsp salt and 1 tsp sesame oil, and mix well.
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14. Transfer the stir-fried green onion and chikuwa to a separate bowl and let cool.
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15. Wipe the frying pan clean.
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16. Heat some oil in the frying pan over medium heat. Add daikon radish and ginger and stir-fry until the daikon becomes translucent. [Key Tip!] Dicing the daikon finely and stir-frying it allows it to cook quickly. Stir-frying it before adding seasonings and ground meat helps it absorb flavor thoroughly.
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17. Remove from heat and push the daikon radish and ginger to the side of the frying pan.
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18. In the cleared space, add 2 tbsp cooking sake (rice wine), 2 tbsp mirin (sweet rice wine), 1 tbsp soy sauce, 1 tbsp miso paste, and 1 tbsp sugar. Stir until dissolved.
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19. Add 150g ground pork and beef mix and 1 tsp potato starch. Mix the ground meat with the seasonings.
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20. Heat over medium-high heat, breaking up the ground meat with chopsticks. Once the color changes, stir-fry with the daikon radish. [Key Tip!] Stir-frying over high heat to evaporate moisture and adding minced ginger prevents any unpleasant smell from the daikon when frozen.
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21. Let the daikon soboro mixture cool.
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22. In the rice container, place the scrambled eggs and stir-fried green onion and chikuwa in the back half.
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23. In the front half, add the daikon soboro and sprinkle with toasted sesame seeds.
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24. Cover and freeze. Consume within 3 weeks.
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25. To eat, place the lid on at an angle or cover with plastic wrap and microwave at 600W for about 5 minutes. [Key Tip!] Adding a binder to the eggs and potato starch to the soboro ensures they remain moist and delicious even after reheating.
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