Yahatamaki – rolled beef with burdock and carrot

This is an interesting-looking and delicious side dish, or it can be added to your bento.

serves 4 as a side dish

burdock (gobou) – 2 pieces about 13cm long
carrot – 2 pieces about 13 cm long
300 grams thinly sliced beef (sukiyaki you gyuniku)
a little oil

cooking sauce
1 cup dashi
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
a little salt

extra cooking sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon soysauce

  1. Wash and clean the burdock with a brush to remove all dirt. Cut the burdock and carrot into pieces about 13 cm long
  2. Soak them in a bowl of water
  3. In a pot put the cooking sauce and the carrot and burdock. Cook for about 10-15 minutes until tender
  4. Remove from the pot and let them cool. When cool, quarter them lengthwise (still keeping their length)
  5. Lay out the slices of beef slightly overlapped. Place 2 strips of the burdock and 2 strips of the carrot on the beef and roll them. Repeat to use all the beef and vegetables
  6. Put the beef rolls in a fry pan with a little oil. Saute all sides until they are brown. Pour the extra cooking sauce over them and saute until all the sauce is gone
  7. Remove from the pan and slice into halves or 3cm thick slices