[Recipe] |
(1) |
Wash burdock thoroughly, cut into approximately 6 in. (15cm) long pieces and cut into four lengthwise strips. |
(2) |
Peel carrot and cut into a similar size as the burdock. |
(3) |
Put the burdock and carrot in a pan with dashi, salt and a light soy sauce and place pan over heat. When it starts boiling, remove from heat and set aside for a while so as to let the flavor permeate the vegetables. |
(4) |
Take out the burdock and carrot and paper-dry them. |
(5) |
Powder some starch on sliced beef, and roll the beef around the burdock and carrot strip so as to cover them completely. After the rolls are made, powder its surface with some starch as well. |
(6) |
Put the rolls prepared in (5) in a very hot frying pan, with the loose side facing down, and brown the surface by rolling it in the frying pan. |
(7) |
When the meat is about 80% cooked, evenly pour A into the pan and dress the sauce around the rolls by evenly rolling them until the liquid is gone. |
(8) |
Allow the rolls to cool until manageable, cut them into adequate sizes, place them on a dish and garnish them with kinome. |