Cut the burdock root and Japanese red Kintoki carrot into 8 cm sticks. Add the seasoning ingredients to a frying pan, and simmer the burdock root first for 5 minutes over medium-low heat. Then add the carrot.
After adding the carrot, continue simmering for 5 minutes. Add the green beans next. If the sauce is almost gone, add a small amount of dashi stock, and simmer for 2 minutes, then turn off the heat.
Combine the ingredients for the finish. You can use cooking sake, but refined sake adds more flavour.
Open up the beef slices, and lay 2 sticks of each vegetable on top, then tightly roll diagonally.
Melt the beef tallow (or vegetable oil) in the frying pan, and place them joint sides down, then fry.
Flip them. When they are browned, add the Step 3 combined ingredients. Cover with a lid, and continue pan-frying for 3 minutes over medium heat. Remove the lid, and continue pan-frying for another 1 - 2 minutes, then you're done.
When cooled, cut with a knife, and serve on a plate.