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Soak the burdock in water to remove the bitterness, then shred it into thin strips.
Peel and cut the carrot into thin strips.
Cut the komatsuna leaves and stems into pieces about 2cm wide.
Dissolve 1 teaspoon potato starch in 1 teaspoon water.
Beat the 3 eggs and mix with the mayonnaise, 1 teaspoon sugar, and ¼ teaspoon salt.
Heat oil in a frying pan and make scrambled eggs.
Heat oil in a frying pan and stir-fry the carrot and komatsuna stems until cooked through and softened, then add the komatsuna leaves and stir-fry with 1 teaspoon soy sauce, ½ teaspoon sugar, and ½ teaspoon dashi stock powder.
Break up the ground meat and mix with the seasonings (2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon sugar, 1 teaspoon grated ginger, 1 teaspoon potato starch).
Stir-fry the seasoned ground meat until cooked through, then add the drained burdock and stir-fry until the liquid has evaporated.
Place the cooked rice in a freezer-safe container, then top with the scrambled eggs, stir-fried vegetables, and stir-fried beef and burdock.
Sprinkle roasted sesame seeds on top of the beef and burdock.
Cover and freeze the bento.