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Ingredients requirements for Colorful Teriyaki-Ginger Chicken Rolls:

1. Require 2 for Chicken thighs
2. Take 1/2 for Burdock root
3. Give 8 Green beans
4. Need 1 Kintoki carrot (regular carrot)
5. Provide 1 tbsp for Dashi soup stock (water + dashi granules is OK)
6. Require 1 dash Salt
7. Provide 1 Kitchen twine (thick cotton threads or wrap is OK)
8. Make ready - Seasonings A
9. Require 40 ml Dashi soup stock (water + dashi granules is OK)
10. Get 2 1/2 tbsp for Soy sauce
11. Need 2 tbsp - Raw cane sugar (white sugar)
12. Prepare 3 tbsp Mirin
13. Prepare 1 tbsp for Sake
14. Take 2 - pieces Ginger

Colorful Teriyaki-Ginger Chicken Rolls making:

1. Peel the burdock root and carrot and cut into 4 pieces vertically. Lightly flavor with salt and 1 tablespoon of dashi stock, and microwave until they are soft enough to be skewered. In a 600 W microwave it'll be about 2 minutes.
2. Cut any protrusions coming from the chicken and fill into any depressions to even things out. If you have time pound the whole thing. Flavor with salt and place the burdock and carrot from step 1 on the chicken. Use kitchen twine or plastic wrap to roll it up and keep the shape.
3. If using plastic wrap, double-wrap it to reinforce it. Leave the ends as-is. Microwave at 600 W for 2 minutes, then turn over and repeat.
4. If using twine place in a slightly-oiled frying pan and cook until browned. Add the A flavoring ingredients and simmer. Continually pour the sauce over to get the flavor to soak in.
5. Once cooled, cut the twine and cut into about 1 cm rolls, and it's complete.

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