My sister-in-law who is really good at cooking makes these for New Year's. They are so good.When cooking, make sure to cook them seam side down to seal, then roll them around the pan to cook the other side. The seasoning listed is on the sweet side, so adjust as you like. Recipe by Hina0403

I wanted to use the leftover burdock root and carrot sitting in the fridge.The sweet and salty sauce will really wake up your appetite! The crunchy texture of the burdock root is also great!! In Step 4, grease will come out from the pork, so wipe off any excess fat with a paper towel. It will also be delicious if you use enoki mushrooms, potato, nagaimo, or shiso leaves as the filling. Recipe by Kenchan no yome

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

I simmered burdock root wrapped in pork. It's also great as a side dish.Use thinly sliced pork. It's better to use long slices. If the pork is short, just wrap them around once. Adjust the length of burdock roots depending on how long the pork is. If your pan is not non-stick, fry with a small amount of oil. For 8 sticks. Recipe by Rika&chako

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa

I can't get enough of tofu soboro.I use homemade 2x concentrated mentsuyu made with soy sauce and mirin in 1:1 ratio. I just combined them in a pot, and heated up the mixture to evaporate the mirin's alcohol.Adjust the amount of mentsuyu depending on the brand or type you use. Recipe by Mikikimiki

Out of all the dishes in my grandmother's New Year's meal, this is the #1 or 2 most popular. Even when we wanted to eat them on a normal day, she would make them for us. It's a flavor that I crave sometimes.They are wrapped with pork but of course beef works. You can use any part of the thinly sliced meat that you prefer! Wrapping is kind of annoying but the rest of the work is easy. My grandmother always finishes them off by simmering, so if you just simmer like you would when making stews, it's okay. My grandmother's seasoning is quite sweet, so you can adjust the amounts to fit your taste. Recipe by yaichin

I love the texture and fragrance of burdock root. I wanted to make a toast that would enhance its deliciousness, so I tried out various versions.Don't soakd the burdock root for too long. If you are using a frying pan, cook them to match the size of the bread. Recipe by Pecchin

My mother told gave me this recipe for hachiman rolls that we ate and loved on New Years.Before boiling the burdock, if you boil it in vinegar water, it'll turn white. Recipe by Kananobi

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

This is something I've been making for awhile.Regarding Step 3: If you put the chicken skin on the outside when you roll it, it'll reduce the fat for a lighter flavor.If you put the skin on the inside, you'll end up with richer, juicier meat. Recipe by Maetomo

I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.Keeps in the refrigerator up to 5 days. Recipe by Chokorabu