Burdock Root Hachiman Rolls

Burdock Root Hachiman Rolls

This is a dish served during New Years in Kyoto. Even my husband, who grew up in the Kanto region, loves these.
These are also delicious cold. Great for a bento too!

Ingredients: 3 to 4 servings

Burdock root
300 g
○Dashi stock
1 cup
○Soy sauce
2 teaspoons
2 tablespoons
1 tablespoon
3 tablespoons
●Soy sauce
1 tablespoon
2 tablespoons
1 tablespoon


1. Peel the skin off the burdock root, break into 2 to 4 pieces, then cut into 10 cm pieces. Boil the ○ ingredients until the stock evaporates.
2. Spread out the meat. Wrap 2 to 3 sticks of the burdock root in the meat. For meat that's long, wrap it up diagonally.
3. Heat oil in a frying pan and and add the meat with the seams down. Cook while turning over.
4. Add the ● flavoring ingredients and boil until glossy.

Story Behind this Recipe

My mother told gave me this recipe for hachiman rolls that we ate and loved on New Years.