★Thinly cut meat (beef, pork, belly, offcuts, other cuts--as long as it's thinly sliced, any meat is fine)
★Sake (if using beef, red wine)
Combine all of the ★ ingredients in a plastic bag, press out the air, seal it, rub in the flavors, and let sit in the refrigerator for an hour.
Peel the burdock root, and apply diluted vinegar to remove the astringency. Round-off the ends and insert a bone-like cut in the middle for presentation. Rinse off before using.
Wrap the meat around the burdock root. Just keep wrapping. Start with the small strips, applying the bigger strips last. It'll take shape later, so for now just keep wrapping.
Add a thin layer of oil to aluminum foil and place the meat on top. Season with black pepper, then wrap it up in foil. You'll be forming the shape with the wrap, so use 2-3 sheets.
Once it's firmly wrapped and shaped into an iconic shape, place in a frying pan. Add a small amount of water, just enough to cover the bottom, and boil.
Cover with a lid and cook steam-cook over low-medium heat for 40 minutes.
Discard the remaining water in the pan, wipe it clean with a paper towel, remove the aluminum foil, and cook until nice and brown, and it's complete.
This is the meat I used--pork offcuts. It was pretty cheap.
Story Behind this Recipe
I came up with this through experimenting with the shape, flavor, cooking method, and cooking time.
To create the diluted vinegar to remove the astringency from the burdock, add about a teaspoon of vinegar to 200ml water. When removing the water from the frying pan or unwrapping the aluminum foil, it's pretty hot so be careful not to burn yourself! You can also cut this up to serve it! Cutting it into round slices is fun.