Burdock Carrot Beef Rolls

Fragrant burdock and a sweet-salty sauce combine to make these beef rolls unbelievably delish!

  2  people
Ready In min (Prep   + Cook 

The uniquely earthy taste of burdock is perfectly complemented by the umami-rich beef and a sharp sweet-salty sauce. Make a bit more than you need, so you can enjoy the leftovers for lunch!

Beef round, thinly sliced . . . 200 grams
Burdock root . . . 150 grams
Carrot (approx. 15cm long) . . . 1/2
Dashi broth . . . 1 cup
Soy sauce . . . 1 1/2 tablespoons
Mirin . . . 1 1/2 tablespoons
Sugar . . . 1 tablespoon
Scrape away the skin of the burdock root with the spine of a knife, and cut in half. Then cut lengthwise into thin sticks.
Peel the carrot and cut lengthwise into thin sticks.

Step 1

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. Drain.

Step 2

Lay the slices of beef on a clean board. Put a few sticks of carrot and burdock root on one slice of beef and wrap it around the vegetables. Continue until you’ve used up all the ingredients.

Step 3

Heat up a frying pan and add some cooking oil. Then place the beef rolls in the pan in one layer and cook over medium heat, turning each piece to ensure that they’re evenly cooked, until they start changing colour. Add the seasoning ingredients and continue to cook until the sauce is almost gone. Remove from heat and cut into bite-sized pieces.