Enoki Beef Rolls
Delicious and tender bites of beef wrapped around enoki mushrooms, drizzled with a savory sauce for an irresistible Asian-inspired dish.
Ingredients
For the Rolls
- 12 slices thinly sliced beef Opt for flank steak or sirloin.
- 1 pack enoki mushrooms, split into 12 pieces Ensure they are divided into small bunches.
- 1/2 small yellow onion, sliced This adds sweetness when sautéed.
- 2 large eggs For scrambling and garnishing.
For the Sauce
- 1 cup dashi broth A traditional Japanese stock.
- 2 tablespoons mirin Sweet rice wine.
- 3 tablespoons soy sauce Adds umami flavor.
- 1/2 tablespoon sugar Balances the flavors.
- 1/4 teaspoon black pepper For seasoning.
For Garnishing
- 1 stalk green onion, diced Adds a fresh crunch.
- 1 tablespoon sesame seeds Enhances flavor and appearance.
Instructions
Preparation
- Divide the enoki mushrooms into small bunches (five to seven mushrooms each).
- Take one slice of beef, place a small bunch of enoki mushrooms at one end, and roll tightly.
- Repeat for all remaining slices of beef and enoki mushrooms.
Making the Sauce
- In a mixing bowl, combine dashi broth, mirin, soy sauce, sugar, and black pepper. Whisk together until well-blended.
Cooking
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Sauté the sliced onions until slightly browned and caramelized (3 to 5 minutes).
- Add the Enoki Beef Rolls to the skillet and drizzle the sauce over the top.
- Cover the skillet and cook for about 3 minutes, then gently flip the rolls and cook for an additional 1 to 2 minutes.
- In a separate bowl, scramble the eggs and drizzle over the beef rolls. Let simmer until the egg is set (about 2 minutes).
Serving
- Garnish with diced green onions and sesame seeds.
- Serve hot with a side of steamed rice.
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Notes
For best results, select high-quality beef, avoid overfilling the rolls, and adjust the sauce ingredients to taste. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.