Beef Rolls with Burdock, Carrot, and Grana Padano PDO

Ingredients

1. Grana Padano cheese: 40–50g
2. Pork belly (sliced): 160g
3. Burdock root: 80g
4. Carrot: 80g
5. Salad oil: 1 tablespoon
6. For the Sauce (★):
   • Soy sauce: 1.5 tablespoons
   • Sake: 1 tablespoon
   • Kibi sugar (or regular sugar): 1.5 tablespoons
   • Mirin: 1 tablespoon

Instructions

1. Prepare the Burdock:
   Cut the burdock root into thin strips and soak them in water for a while.
   Boil in salted water for about 3 minutes, then drain well.
2. Prepare the Carrot:
   Cut the carrot into thin strips and salt-boil for 2 minutes. Drain well.
3. Prepare the Grana Padano:
   Cut the Grana Padano into small sticks, about 7 x 7 x 30mm in size.
4. Make the Rolls:
   Lay out the pork belly slices.
   Place 2 sticks of Grana Padano, burdock, and carrot on each slice.
   Roll them up tightly from one end to the other.
5. Cook the Rolls:
   Heat the salad oil in a frying pan.
   Place the rolls seam-side down and cook until they are browned on all sides.
6. Make the Sauce:
   Once the rolls are browned, pour the pre-mixed sauce (★) over them.
   Roll the rolls around to coat them in the sauce and let it reduce to a glaze.