Enoki Beef Rolls
Tender beef slices wrapped around enoki mushrooms, cooked in a flavorful sauce and topped with soft scrambled eggs.
Ingredients
- 15 slices thinly sliced beef (rib eye or striploin work well)
- 150 grams enoki mushrooms (roughly one pack)
- 2 teaspoons oil
- 1 small onion (sliced)
- 2 eggs scrambled
- 1 scallion chopped (for garnish)
- ¼ cup dashi (or substitute with water or stock)
- 1 tablespoon sake (optional)
- 1 tablespoon mirin
- 1.5 tablespoons soy sauce
- ½ tablespoon sugar
Instructions
- Trim the root ends off the enoki mushrooms and rinse gently. Divide them into 15 small bunches.
- Wrap each mushroom bunch with a slice of beef snugly but not too tight.
- Mix dashi, sake (if using), mirin, soy sauce, and sugar in a bowl until sugar dissolves. Set aside.
- Heat oil in a skillet over medium heat. Sauté sliced onions until soft and translucent, about 4 to 5 minutes.
- Arrange beef rolls on top of the onions. Pour the sauce over the rolls, cover, and simmer for 5 minutes.
- Pour scrambled eggs over the rolls, cover again, and cook for an additional minute until eggs set.
- Garnish with chopped scallions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain tenderness.