How to Fall Perfect Burdock Root and Carrot Hachiman Rolls with Pork

How to Fall Perfect Burdock Root and Carrot Hachiman Rolls with Pork Delicious, fresh and tasty.

Burdock Root and Carrot Hachiman Rolls with Pork. Great recipe for Burdock Root and Carrot Hachiman Rolls with Pork. Hachiman rolls are delicious when made with pork! Shabu shabu meat is big and thin, making this easy to make.

The sweet and salty sauce will really wake up your appetite!

The crunchy texture of the burdock root is also great!!

Great recipe for Osechi Hachiman Rolls (Burdock Root Rolled in Meat).

You can cook Burdock Root and Carrot Hachiman Rolls with Pork using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Burdock Root and Carrot Hachiman Rolls with Pork

1. Prepare 12 slice of Pork shoulder roast (for shabu shabu).

2. It’s 2 of stalks Mitsuba.

3. You need 2/3 of carrot Carrot.

4. You need 30 cm of Burdock root.

5. You need 100 ml of A･･･Sake.

6. You need 4 tbsp of Soy sauce.

7. You need 2 tbsp of of each Mirin, sugar.

8. You need 1 of piece/clove of each Ginger, garlic (grated).

I usually roll them up with pork, but since it's New Year's, I used beef.

Recipe by Parutora Fill a pot with water and add the burdock root, bringing to a boil.

When it is just soft enough to be poked through with a wooden skewer, add the carrot and gently boil for a couple of minutes.

Heat chicken stock and when it comes to boil, add pork, gobō, carrot and grated ginger root.

Burdock Root and Carrot Hachiman Rolls with Pork step by step

1. Peel the skin from the burdock root, cut into 5 cm sticks lengthwise, and soak in water. Cut the carrots to about the same size as the burdock root. Cut the mitsuba Japanese parsley into 5cm length..

2. Place the vegetables in a silicone steamer or the equivalent, add 2 tablespoons water, cover with a lid, and steam-cook at 600W for 4 minutes. Continue steam cooking with the lid on, and let cool..

3. Spread out the meat, place the mitsuba Japanese parsley, burdock root, and carrots on top, and roll up..

4. Heat 1 tablespoon of sesame oil in a frying pan, place the rolls from Step 3 into the pan with the overlap facing down, and cook over medium heat..

5. Once the rolls have browned all over, add A, and boil down until half of the broth evaporates while occasionally shaking the pan back and forth..

6. Cut in half, arrange onto a plate, and top with the remaining broth..

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese markets.

It's really easy to cook if you have all the ingredients (and these are very common ingredients for Japanese households).