Roughly slice your burdock on the diagonal as shown, and begin stir-frying over a slow fire.
Once the strong, earthy smell off the burdock root has died down and it starts giving off a slightly sweet aroma, add in the beef. Combine the condiments labeled ★ and continue cooking.
Simmer until the moisture from the condiments have cooked away.
Place half a bowl of rice in the center of your sheet of nori. Season with half the amount of shonn-shonn.
Place on your lettuce leaves, followed by the rest of the rice. Fold in the four corners of your nori and wrap. Make the other onigirazu in the same manner.
Story Behind this Recipe
Kikuchi City's Shichijou Rice has been given the highest ratings for the past 7 years. This onigirazu is a combination of the best ingredients produced from this rice.
Kikuchi city is known for its cultivation of rice paddy-grown burdock root. Our burdock roots are very tender and mild-tasting, unlike regular varieties that require water baths to reduce astringency. Shonn-shonn, a kind of miso paste traditional to Kumamoto, is also used in this dish.