Scrape the skin off the burdock root with the back of a knife and make several cuts along its length. Thinly slice the burdock root into shavings while rotating it, then soak in water for 5 minutes and drain. Trim the ends of the green beans and slice them diagonally.

Cut the chikuwa in half lengthwise and slice diagonally. Make a cut in the cod roe skin and extract the contents.

Heat butter in a frying pan over medium heat. Once melted, add the burdock root and stir-fry for about 3 minutes until softened. Add green beans and chikuwa, stirring until coated with butter.