The burdock root is wrapped and around with thinly sliced meat for a voluminous dish. This dish is always included in the New Year meal my grandmother makes. They are also yummy cooled, which makes them great for bento lunch boxes.
Scrape off the skin of the burdock root with a knife. If the burdock is quite thick, cut it vertically into two. If the burdock is rather thin, leave as is. Cut into 5 cm lengths.
Put the Step 1 burdock into a pot and fill with water until just covered. Add the ◎ ingredients and turn on the heat. Boil until the burdock is soft.
When the burdock has become soft, remove from the water and wrap with the pork.
If the pork is long, cut it in half. (I used shabu shabu type pork in the photo and one slice was just right.)
Fry Step 3 in a frying pan with the seam end on the bottom. When the meat begins color, add the ★ ingredients and simmer until the liquid evaporates.
Story Behind this Recipe
Out of all the dishes in my grandmother's New Year's meal, this is the #1 or 2 most popular. Even when we wanted to eat them on a normal day, she would make them for us. It's a flavor that I crave sometimes.
They are wrapped with pork but of course beef works. You can use any part of the thinly sliced meat that you prefer! Wrapping is kind of annoying but the rest of the work is easy. My grandmother always finishes them off by simmering, so if you just simmer like you would when making stews, it's okay. My grandmother's seasoning is quite sweet, so you can adjust the amounts to fit your taste.