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Daikon Soboro Bento

A budget-friendly recipe using plenty of daikon radish to stretch your ingredients。 This "Frozen Daikon Soboro Bento" costs only 150 yen per serving. Easily made in a single pan, it's incredibly filling. Make it ahead and simply reheat in the microwave for busy days, whether it's for lunch or dinner. Enjoy a delicious and convenient meal without breaking the bank.

📖Cooking Basics

miso（ramen）

Steps

Place cooked rice in a freezer-safe container.
🕒 00:35
Divide into portions of about 180-200g per serving, according to your preference.
🕒 00:55
Place the lid on at an angle and let cool until it reaches room temperature.
🕒 01:07
Slice 1 green onion (150g) diagonally into large rounds.
🕒 01:14
Cut 1 chikuwa (fish cake) in half lengthwise, then slice into about 3mm thick pieces.
🕒 01:23
Peel and dice 150g of daikon radish into 5mm cubes.
🕒 01:30
Peel and finely chop 10g of ginger (1 piece).
🕒 01:39
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.
🕒 01:48
In a separate bowl, lightly beat 3 eggs, then mix with the dissolved seasoning mixture.
🕒 02:02
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.
🕒 02:12
Transfer the scrambled eggs to a bowl and let cool.
🕒 02:42
Heat some oil in the frying pan over medium heat. Add green onions and chikuwa and stir-fry until the moisture has evaporated.
🕒 02:46
Remove from heat, add 1/4 tsp salt and 1 tsp sesame oil, and mix well.
🕒 03:21
Transfer the stir-fried green onion and chikuwa to a separate bowl and let cool.
🕒 03:36
Wipe the frying pan clean.
🕒 03:44
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.
🕒 03:51
Remove from heat and push the daikon radish and ginger to the side of the frying pan.
🕒 04:08
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.
🕒 04:21
Add 150g ground pork and beef mix and 1 tsp potato starch. Mix the ground meat with the seasonings.
🕒 04:33
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.
🕒 04:49
Let the daikon soboro mixture cool.
🕒 05:19
In the rice container, place the scrambled eggs and stir-fried green onion and chikuwa in the back half.
🕒 05:29
In the front half, add the daikon soboro and sprinkle with toasted sesame seeds.
🕒 05:47
Cover and freeze. Consume within 3 weeks.
🕒 06:07
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.
🕒 06:15