Burdock Root Pork Rolls Recipe by cookpad.japan
Cooking Instructions 1 Scrub the burdock root with a brush or with crumpled aluminium foil, and rinse. Cut them into 3-4cm lengths. Boil until soft enough to pierce through with a skewer. Drain and let them cool. 2 Tightly wrap the burdock root with the pork. 3 Wrap all of them. I made a ton, as shown. 4 Heat a pan. I use non-stick pan, so I didn't add oil. Place the meat in the pan with the sealed edge face down, and do not move them after turning on the heat. 5 After 1 minute over medium heat, agitate the pan, and evenly brown the meat. 6 Add water, and stir-fry to evaporate the liquid to half the amount, without covering. Agitate the pan occasionally. 7 Check the consistency with a skewer. Move to the next step once you can easily pierce through them with a skewer. 8 Add the ☆ ingredients and marinate well. The heat should be medium to low. Be careful, they are easy to burn. 9 Add the boiled green beans. 10 Once the sauce is nearly gone, they are ready to serve. 1 Scrub the burdock root with a brush or with crumpled aluminium foil, and rinse. Cut them into 3-4cm lengths. Boil until soft enough to pierce through with a skewer. Drain and let them cool. 1 Scrub the burdock root with a brush or with crumpled aluminium foil, and rinse. Cut them into 3-4cm lengths. Boil until soft enough to pierce through with a skewer. Drain and let them cool. 2 Tightly wrap the burdock root with the pork. 2 Tightly wrap the burdock root with the pork. 3 Wrap all of them. I made a ton, as shown. 3 Wrap all of them. I made a ton, as shown. 4 Heat a pan. I use non-stick pan, so I didn't add oil. Place the meat in the pan with the sealed edge face down, and do not move them after turning on the heat. 4 Heat a pan. I use non-stick pan, so I didn't add oil. Place the meat in the pan with the sealed edge face down, and do not move them after turning on the heat. 5 After 1 minute over medium heat, agitate the pan, and evenly brown the meat. 5 After 1 minute over medium heat, agitate the pan, and evenly brown the meat. 6 Add water, and stir-fry to evaporate the liquid to half the amount, without covering. Agitate the pan occasionally. 6 Add water, and stir-fry to evaporate the liquid to half the amount, without covering. Agitate the pan occasionally. 7 Check the consistency with a skewer. Move to the next step once you can easily pierce through them with a skewer. 7 Check the consistency with a skewer. Move to the next step once you can easily pierce through them with a skewer. 8 Add the ☆ ingredients and marinate well. The heat should be medium to low. Be careful, they are easy to burn. 8 Add the ☆ ingredients and marinate well. The heat should be medium to low. Be careful, they are easy to burn. 9 Add the boiled green beans. 9 Add the boiled green beans. 10 Once the sauce is nearly gone, they are ready to serve. 10 Once the sauce is nearly gone, they are ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake sweet potato doughnut fritters Kabocha Squash Cookies without Cookie Cutters Butter chips For Lunch! Bean Sprout Omelet Topped with Pork Belly Kabocha Squash Cake (Halloween version) Edo-Tokyo Style Sweet Miso and Leek Pork Cutlet Bento Made with Chinese Cabbage!! Okonomiyaki Onion Okonomiyaki Cake Ball Lollipops Yogurt Kabocha Cheesecake sweet potato doughnut fritters Kabocha Squash Cookies without Cookie Cutters Butter chips For Lunch! Bean Sprout Omelet Topped with Pork Belly Kabocha Squash Cake (Halloween version) Edo-Tokyo Style Sweet Miso and Leek Pork Cutlet Bento Made with Chinese Cabbage!! Okonomiyaki Onion Okonomiyaki Cake Ball Lollipops Yogurt Kabocha Cheesecake