Cut the burdock root into quarters lengthwise and halve each piece. Soak in water and drain. Place burdock and 1 tbsp water in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Drain, mix with soy sauce, and let cool.

Season pork slices with salt and pepper. Place one piece of burdock on each slice and roll from the edge. Repeat to make 8 rolls.

In a bowl, beat the egg, then mix in water and flour to create the batter. Dip the rolls into the batter and coat with breadcrumbs.

Heat salad oil in a frying pan to 170°C, about 2 cm deep. Fry the rolls for 2–3 minutes, turning occasionally, until the pork is cooked through.