Hachimanmaki

Make 40% of the burdock, and remove the bushy part in the middle as it has a bad texture. Cover with hot water in a pot, add the burdock and boil the bottom for about 15 minutes.

Put [A] in a pot, heat it, add the boiled burdock and simmer for about 10 minutes. The broth will be used later, so don't throw it away.

Use chicken breast open. Cut off any protruding parts of the meat and cut open the meat to form as square as possible. If there are any thin pieces, layer the cut off meat and make it flat.

Make fine cuts with a knife so that they are at right angles to the fibres of the meat. Cut into two equal parts, so that they are parallel to the direction of the meat fibers.

Place the burdock in the middle of the cut meat, and roll it from the edges using the burdock as a core so that the skin is on the outside. Swap the oven sheet tightly and place in the freezer to semi-frozen state. Approximately 30 minutes to 1 hour.

Once it is semi-freezer, remove the oven sheet, wrap the octopus thread and return it to room temperature.

Place the frying pan over high heat and cook while rolling [6]. Once the whole thing is browned, remove from the heat and pour 100cc of the burdock broth that was used in [2].

Reheat the frying pan, add the seasonings from [B] and cover with aluminum foil. Once the whole thing is cooked, remove the drop lid and remove the water and simmer the sauce.

When the sauce is at a simmer, remove from the heat, remove the octopus thread and cut it into bite-sized pieces. Serve in a bowl and pour the remaining sauce over it to finish.