Kitchen twine (thick cotton threads or wrap is OK)
Dashi soup stock (water + dashi granules is OK)
2 1/2 tablespoons
Raw cane sugar (white sugar)
Peel the burdock root and carrot and cut into 4 pieces vertically. Lightly flavor with salt and 1 tablespoon of dashi stock, and microwave until they are soft enough to be skewered. In a 600 W microwave it'll be about 2 minutes.
Cut any protrusions coming from the chicken and fill into any depressions to even things out. If you have time pound the whole thing. Flavor with salt and place the burdock and carrot from step 1 on the chicken. Use kitchen twine or plastic wrap to roll it up and keep the shape.
If using plastic wrap, double-wrap it to reinforce it. Leave the ends as-is. Microwave at 600 W for 2 minutes, then turn over and repeat.
If using twine place in a slightly-oiled frying pan and cook until browned. Add the A flavoring ingredients and simmer. Continually pour the sauce over to get the flavor to soak in.
Once cooled, cut the twine and cut into about 1 cm rolls, and it's complete.
Story Behind this Recipe
When I was in elementary school there was a brief period where my mother was hospitalized and the cooking duties fell to me.
My mother often fried chicken tenders wrapped with vegetables and never used oil. So this is how I started frying them.
Frying the chicken gives it a good aroma and makes the skin delicious as well.
When pounding the chicken you can use a pot/bottle, etc.
Any combination of vegetables is fine. As long as they're the same thickness microwaving for 2 minutes should be fine.
I use kintoki carrots, known for being red and sweet, but regular carrots are also fine.