Burdock Root and Carrot Pork Rolls

Burdock Root and Carrot Pork Rolls

Enjoy them as an appetizer to pair with beer or pack them in bento lunch box These pork rolls are bite-sized, so they're easy to eat.

Ingredients: 2 servings

Burdock root (thin)
1/3 of a carrot
Thinly sliced pork belly
150 g
The seasonings:
☆ Sake
1 tablespoon
☆ Soy sauce
1 1/2 tablespoons
☆ Sugar
1 1/2 tablespoons
☆ Mirin
1 tablespoon


1. Cut the burdock root and carrot into 5 cm lengths and cut into easy-to-eat thickness. Soak the burdock root in water to remove the harsh taste and drain.
2. Put the vegetables on a microwave-safe plate, cover with plastic wrap, microwave for 3 minutes, and let them cool. In the meantime, cut the sliced pork belly in half and combine all the seasonings.
3. Put 2 pieces each of burdock root and carrot on top of the sliced pork belly and wrap up the vegetables in the meat.
4. Pour a small amount of vegetable oil (not listed in the ingredient list) in a frying pan and cook the rolled pork until browned.
5. Once they have a nice sear, pour in the combined seasonings, simmer, and coat the meat with the sauce.
6. Serve the meat on a plate, drizzle on the sauce, and they're done.
7. I recommend potato & shiso leaves as the filling too.

Story Behind this Recipe

I wanted to use the leftover burdock root and carrot sitting in the fridge.