Beef Wrapped Burdock

• 300 grams Thinly sliced beef
• 2 Burdock root
• 66 ml Dashi stock
• 3 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 tbsp Sugar
• 1 tsp Juice from grated ginger
• 1 enough to cover the burdock Diluted dashi stock

1. While washing the burdock, scrape off the skin using the back of a knife.
2. Cut the burdock into 15 cm sections and simmer until softened in the dashi soup.
3. Gently open up the thinly cut slices of beef and coat with flour.
4. (Using a tea strainer as a sieve will help coat it evenly)
5. Place the burdock in the center of the meat and wrap it up.
6. Place in the frying pan with the seam side down.
7. (if you're using a non-stick pan, omit the oil).
8. Turn them over while frying to brown each side.
9. (If they release a lot of grease, soak it up with a paper towel)
10. Combine the ingredients.
11. Pour it into the frying pan.
12. Cover with a lid and simmer.
13. When the meat is fully cooked, remove the lid and simmer until the liquid thickens.
14. If you wait until they are cooled, they are easier to cut neatly.

beef, burdock root, stock, soy sauce, sake, mirin, sugar, ginger, enough

Taken from cookpad.com/us/recipes/147585-beef-wrapped-burdock (may not work)