Just cut, roll, and simmer! These rolls are easy to make and perfect for osechi (New Year's feast) or as a dish to serve to your guests. The vinegar gives it a nice and refreshing flavor that you won't grow tired of.
Poke some holes with a fork on the inside part of the chicken thighs. Sprinkle with 2 teaspoons each of sake and soy sauce (excluded from the recipe).
Wipe off the excess water from Step 1, and place the inside part up. Arrange the green beans, carrot, and drained burdock root in the middle of the chicken, and roll them up. Wrap with kitchen twine, and secure it.
Add the ★ ingredients into a thick pot, and turn on the heat. When it starts to boil, add the chicken from Step 2, and place a small lid that sits right on top of the food, and simmer over medium-high heat.
When everything is cooked through and the sauce is reduced to 1/4 of the original amount, remove from the heat. Scoop out the excess fat, and let it cool completely.
Cut the chicken roll from Step 4 into slices of your desired thickness serve on a plate, then it's done.
Story Behind this Recipe
I came up with recipe when I was cooking this year's (2012) osechi.
There are no special hints, but make sure to remove the fat well during Step 4. It makes the cutting process easier, and will give it that refreshing taste that's easy on the tastebuds.