Peel the skin from the burdock root, cut into 5 cm sticks lengthwise, and soak in water. Cut the carrots to about the same size as the burdock root. Cut the mitsuba Japanese parsley into 5cm length.
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. Continue steam cooking with the lid on, and let cool.
Spread out the meat, place the mitsuba Japanese parsley, burdock root, and carrots on top, and roll up.
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.
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.
Cut in half, arrange onto a plate, and top with the remaining broth.
Story Behind this Recipe
Hachiman rolls are delicious when made with pork!
Shabu shabu meat is big and thin, making this easy to make. In order to prevent this from becoming greasy when using beef, make sure to wipe excess oil in Step 4 with a paper towel. Rolling the rolls tightly in Step 3 will keep the ingredients from spilling out even when you cook.