Enoki Beef Rolls
Looking for a simple weeknight meal Try these Enoki Beef Rolls, made up of tender beef, chewy mushrooms, and velvety eggs simmered in a flavorful umami sauce!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 pieces thinly sliced beef (rib eye or striploin are great cuts)
- 150 g enoki mushrooms (~1 pack)
- 2 tsp oil
- 1 small onion, sliced
- 2 eggs, scrambled
- 1 scallion, chopped
- 1/4 cup dashi (can be substituted with water or beef/vegetable/chicken stock)
- 1 tbsp sake 1
- 1 tbsp mirin 2
- 1.5 tbsp soy sauce
- 0.5 tbsp sugar
Instructions
- 1
Prepare the enoki mushrooms by cutting off the bottom root section. Gently rinse with cold water to remove any excess dirt, then section the mushrooms into 15 smaller bunches to be wrapped.
- 2
Wrap each bunch with a thin slice of beef to hold them together 3. Set aside.
- 3
Combine all the ingredients for the sauce until smooth, and set aside for later cooking.
- 4
In a pan, heat 2 tsp of oil over medium heat. Sauté the onions until softened, about 4-5 minutes.
- 5
Lay the enoki beef rolls over the onions. Pour the prepared sauce over the rolls and simmer with a lid for about 5 minutes until the mushrooms have softened.
- 6
Pour the scrambled egg on top of the rolls, place the lid on again, and cook for an additional 1 minute, or until the eggs are slightly set 4.
- 7
Let cool. Top with the chopped scallions. Enjoy with a side of rice and/or vegetables.