Burdock Root and Carrot Hachiman Rolls with Pork

1. 1

   Peel the skin from the burdock root, cut into 5 cm sticks lengthwise, and soak in water.

2. 2

   Cut the carrots to about the same size as the burdock root.

3. 3

   Cut the mitsuba Japanese parsley into 5cm length.

4. 4

   Place the vegetables in a silicone steamer or the equivalent, add 2 tablespoons water, cover with a lid, and steam-cook at 600W for 4 minutes.

5. 5

   Continue steam cooking with the lid on, and let cool.

6. 6

   Spread out the meat, place the mitsuba Japanese parsley, burdock root, and carrots on top, and roll up.

7. 7

   Heat 1 tablespoon of sesame oil in a frying pan, place the rolls from Step 3 into the pan with the overlap facing down, and cook over medium heat.

8. 8

   Once the rolls have browned all over, add A, and boil down until half of the broth evaporates while occasionally shaking the pan back and forth.

9. 9

   Cut in half, arrange onto a plate, and top with the remaining broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.