Colorful Teriyaki-Ginger Chicken Rolls

• 2 Chicken thighs
• 1/2 Burdock root
• 8 Green beans
• 1 Kintoki carrot (regular carrot)
• 1 tbsp Dashi soup stock (water + dashi granules is OK)
• 1 dash Salt
• 1 Kitchen twine (thick cotton threads or wrap is OK)
• 40 ml Dashi soup stock (water + dashi granules is OK)
• 2 1/2 tbsp Soy sauce
• 2 tbsp Raw cane sugar (white sugar)
• 3 tbsp Mirin
• 1 tbsp Sake
• 2 pieces Ginger

1. Peel the burdock root and carrot and cut into 4 pieces vertically.
2. Lightly flavor with salt and 1 tablespoon of dashi stock, and microwave until they are soft enough to be skewered.
3. In a 600 W microwave it'll be about 2 minutes.
4. Cut any protrusions coming from the chicken and fill into any depressions to even things out.
5. If you have time pound the whole thing.
6. Flavor with salt and place the burdock and carrot from step 1 on the chicken.
7. Use kitchen twine or plastic wrap to roll it up and keep the shape.
8. If using plastic wrap, double-wrap it to reinforce it.
9. Leave the ends as-is.
10. Microwave at 600 W for 2 minutes, then turn over and repeat.
11. If using twine place in a slightly-oiled frying pan and cook until browned.
12. Add the A flavoring ingredients and simmer.
13. Continually pour the sauce over to get the flavor to soak in.
14. Once cooled, cut the twine and cut into about 1 cm rolls, and it's complete.

chicken, burdock root, green beans, kintoki carrot, water , salt, kitchen twine, water , soy sauce, cane sugar, mirin, sake, ginger

Taken from cookpad.com/us/recipes/159021-colorful-teriyaki-ginger-chicken-rolls (may not work)