For Wagyu Horikawa Burdock, put a marinade made of equal parts sake and soy sauce into a tray and marinate thinly sliced Wagyu beef in it. It's easier to work with if you stack the meat on a wire rack so it can be removed quickly, and then dip it in different sauces several times. Since it's thinly sliced, you don't need to marinate it for that long, about 10 minutes would be about right. This sauce will be reduced and used as a stuffing sauce when the beef is rolled up.

The burdock root inside is boiled and seasoned. After rolling, it is shaped with a rolling mat, but if you roll it once with a rolling mat, it will be of uniform thickness, so it is good for New Year's dishes. After this, oil is spread on aluminum foil and roll it up, then put it in the oven and bake. Once it is all baked, remove the aluminum foil and mix it with the reduced sauce.

This is a basic thing, but the meat is placed at an angle. When making rolls like this, it's important not to waste anything, so the important thing is the edges, not the center. It's important to finish with as little waste as possible so that you can cut off less.