Enoki Beef Rolls
Enoki beef rolls — bundles of enoki mushrooms wrapped in thinly sliced beef over a bed of onions and silky eggs. It's perfect over a bowl of white rice and a great addition to the weekday dinner rotation since it's super easy (and fun!) to make and takes less than 30 minutes. Alternatively, try our gyudon (Japanese beef bowl) for a dish with similar flavor profile but with even less prep work or mille feuille nabe for a similar concept with napa cabbage and thinly sliced pork.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound thinly sliced beef ribeye (thawed (or sirloin for a leaner cut) *see notes)
- 7 ounces enoki mushrooms ((usually 1 pack is 7oz/200g))
- 1 medium yellow onion (thinly sliced)
- 2 large eggs (beaten (optional))
- 2 tablespoons oil (any neutral oil for cooking)
- Cracked black pepper ((optional))
- Green onion (thinly sliced (optional))
- Sesame seeds (optional)
- ¾ cup water
- ¼ cup mirin
- 3 tablespoons regular soy sauce
- 2 tablespoons sake
- ½ teaspoon hondashi powder
Instructions
- 1
Make the seasoned broth:Mix together all of the ingredients for broth until the dashi powder dissolves. Set aside until needed.
- 2
Assemble the enoki beef rolls:Trim off the ends of the enoki mushrooms, about 1 to 2 inches, and separate the mushrooms into small bundles, no bigger than about ¼ inch. Wrap each bundle of enoki mushrooms with a sheet of the thinly sliced beef. Repeat with all beef and enoki mushrooms.
- 3
Cook:In a large skillet or saute pan over medium heat, add the oil. Once the pan is hot, add the sliced onion and saute until the onion softens and turn translucent.
- 4
Arrange the prepared enoki beef rolls around the pan in as even of a layer as possible on top of the sautéed onions. If you need to lower the heat while doing this, it's totally okay.
- 5
Next, pour the prepared seasoned broth around the pan, crack some black pepper on top of the enoki beef rolls (optional), cover with a lid, and bring it to a boil over medium to medium high heat. Once the broth comes to a boil, reduce the heat to keep it at a simmer and cook for about 2 to 3 minutes until the beef is just cooked through. At this point, the beef should no longer be red or pink.
- 6
Optional:Once the beef is cooked, pour the beaten egg around the pan. Cover with the lid again and let the broth come back to a simmer. Simmer until the eggs are cooked, about 30 seconds to 1 minute.
- 7
Finish:Uncover and garnish with sliced green onions and sesame seeds. Enjoy while hot with rice!