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1
Cut the vegetables to the same length and thickness.
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2
Let the burdock root soak in water for a while to remove the bitterness.
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3
Rinse the green beans in water and cut off both ends, wrap in plastic wrap and microwave for 1 minute.
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4
Leave to cool.
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5
Add the dashi stock to a pan, and simmer the burdock root and carrots in it for about 3 minutes.
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6
Add the ingredients and keep simmering until the liquid has reduced by half.
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7
Leave the vegetables to cool in the simmering liquid.
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8
Spread out the beef slices, and sprinkle with flour using a tea strainer.
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9
Pace 2~3 sticks of vegetables on top of each slice, and roll up.
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10
Heat up the vegetable oil in a frying pan, place the meat rolls in it with the roll ends down and pan fry.
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11
After a little while, roll the rolls around with chopsticks to brown on all sides.
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12
Take out the rolls momentarily, and wipe out the grease from the frying pan with a paper towel etc.
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13
Add the sauce ingredients, bring to a quick boil, and return the rolls to the pan.
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14
Coat the rolls with the sauce, and they're done.
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15
Cut into easy to eat pieces and serve.
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16
The sauce: Mix 1 tablespoon each of soy sauce, mirin, sugar, sake, and rice vinegar with 4 tablespoons dashi stock broth to make the sauce.
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17
Please free to adjust the amount of vinegar to your liking.
