Enoki Beef Rolls
Thinly sliced beef wraps around chewy enoki mushroom bundles, then simmers over softened onions in a savory-sweet dashi sauce before finishing under a soft egg and scallion topping.
Equipment
- Pan
Ingredients
- 15 pieces thinly sliced beef (rib eye or striploin are great cuts)
- 150 g enoki mushrooms (~1 pack)
- 2 tsp oil
- 1 small yellow onion sliced
- 2 large eggs scrambled
- 1 scallion whites and greens chopped
Sauce
- 1/4 cup dashi (can be substituted with beef or chicken stock)
- 1 tbsp sake
- 1 tbsp mirin
- 1.5 tbsp soy sauce
- 1/2 tbsp granulated sugar
Instructions
- Remove the compact root block from the enoki, rinse the stems gently under cold water, and separate them into 15 evenly sized portions. Keep each portion gathered at one end so the loose strands remain manageable.
- Wind one beef slice around each mushroom portion, then put the assembled bundles aside. A snug wrap should gather the stems without squeezing them into a bulky knot.
- Stir the dashi, sake, mirin, soy sauce, and sugar together in a bowl, then reserve the mixture. The sugar should dissolve into the liquid rather than collect at the bottom.
- Soften the sliced onion in a pan with 2 tsp oil over medium heat for about 4–5 minutes. Look for flexible slices that will form an even bed beneath the rolls.
- Arrange the bundles on the onions, add the sauce, and cover the pan for about 5 minutes of simmering. The lid holds in steam, and the mushrooms should soften and draw together slightly as they cook.
- Distribute the beaten eggs over the bundles and cover again for an additional 1 minute, or until the topping begins to set. The egg should start turning opaque while retaining a soft appearance.
- Allow the rolls to cool briefly, then scatter the chopped scallions over the top. The scallion pieces add a fresh contrast to the warm beef and egg.
Notes
Ingredient tip: Partially frozen thin ribeye or striploin slices bend cleanly around the mushroom bundles without stretching or tearing as easily as warm, very soft slices.
Wrapping tip: Divide the trimmed enoki stems into 15 even bunches and rest each loose beef seam against the onion bed so the rolls stay supported while simmering.
Texture tip: Take the pan off the heat once the poured egg sets to a soft finish, since leftover pan heat will continue firming the topping.
Storage and reheating: Refrigerate leftovers promptly in an airtight container with the sauce, then reheat in a covered skillet or microwave with the sauce or a small splash of broth.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.