Hachimanmaki

Cut the burdock root into quarters and remove the bushy part in the middle as it has a bad texture. Pour hot water into a pot, add the burdock root and parboil for about 15 minutes

Put [A] into a pot and heat it, then add the parboiled burdock root and simmer for about 10 minutes. Set aside the broth as it will be used later

Cut open the chicken breast and use it. Cut off any protruding parts and cut the meat open so that it is as square as possible. If there are any thin parts, stack the cut pieces on top of each other to make it flat

Make small cuts with a knife perpendicular to the grain of the meat, then cut the meat into two equal halves, one above the other, parallel to the grain

Place the burdock root in the center of the cut meat, and roll it up from the edge, with the skin side facing outwards. Wrap it tightly in baking paper and place in the freezer until semi-frozen. The recommended time is 30 minutes to 1 hour

Once it is semi-frozen, remove the baking sheet, wrap it in fishing line and leave it to return to room temperature

Heat a frying pan over high heat and cook [6] while rolling it around. Once browned, remove from heat and pour in 100cc of the burdock root broth used in [2]

Return the frying pan to the heat, add the seasonings in [B], and cover with aluminum foil. Once cooked through, remove the lid, evaporate the water, and simmer the sauce

Once the sauce has thickened, remove from the heat, remove the strings and cut into bite-sized pieces. Serve in a serving dish and pour the remaining sauce over it to finish