For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls

• 10 slice Thinly sliced beef
• 1 to 1 1/2 Burdock root
• 1 tbsp Cake flour
• 1 tbsp Dashi broth (water and powdered dashi stock is OK)
• 1 tsp Soy sauce
• 1 tsp Mirin
• 100 ml Dashi broth (Water and powdered dashi stock is OK)
• 4 tbsp Soy sauce
• 3 tbsp Mirin
• 3 tbsp Raw cane sugar
• 2 tbsp Sake
• 1 dash Salt

1. Peel the skin off the burdock root, cut to 12 cm long and then cut into 4ths or 8ths lengthwise.
2. Place on plastic wrap, sprinkle with the A seasonings, and microwave for 2~3 minutes.
3. Gently spread out the sliced beef and place several sticks of burdock root from step 1 in 2 slices of beef, and roll it up properly.
4. Optional: coat the overlap with flour.
5. Place the rolls from step two in a frying pan with the overlaps facing down and brown, add the B seasonings, coat well, and simmer for several minutes.
6. Cut it how you like after it has cooled (cutting diagonally is also nice), and it is done .
7. Please feel free to add shichimi spice if you like .
8. I added it into my 2013 osechi box ..
9. Theis for colorful chicken.
10. Noshishima made simply in a frying pan.

beef, burdock root, flour, water, soy sauce, mirin, water, soy sauce, mirin, cane sugar, sake, salt

Taken from cookpad.com/us/recipes/171704-for-osechi-and-bentos-beef-and-burdock-root-yawatamaki-rolls (may not work)