Chicken Thigh Roll with Burdock Root and Carrots

Chicken Thigh Roll with Burdock Root and Carrots

This dish is slowly simmered burdock root and carrot rolled in fillets of chicken thigh, with an accent of ginger. The rich flavor is achieved through a combination of the aroma of burdock root with the sweetness of the chicken.


Chicken thighs
2 fillets
Burdock root
* Ginger (julienned)
50 g
* Soy sauce
70 ml
* Sake
50 ml
* Sugar
3 tablespoons
* Water
500 ml


1. Slice the thick sections of the chicken thigh and butterfly them to an even thickness.
2. Chop the carrot into long sticks, then place on top of the chicken from Step 1 with the burdock root.
3. Wrap up with kitchen twine to form a tidy oblong roll.
4. Add the * ingredients to the pan, add the chicken from Step 3, then heat. When it comes to a boil, reduce heat to low and simmer for 30 minutes.
5. Turn off the heat, and after cooling, transfer to the refrigerator to sit overnight. It should look like this the following day.
6. Slice into 1-cm thick pieces, drizzle on the aspic, then it's ready to serve. Garnish with greens, if you have any. I garnished mine with minced green onions.

Story Behind this Recipe

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch.