Need an easy dinner for a busy weeknight? This easy beef enoki rolls recipe is ready in 20 minutes with eggs and onions simmered in a sweet and savory dashi broth flavored with garlic and ginger. The beef is succulent, the enoki is chewy and crisp, and it's delicious over rice.
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This Japanese dish reminds me of Oyakodon, with its comforting combination of eggs, onions, and sweet and savory dashi broth. I tested this recipe multiple times to get that same sweet and savory balance without making the broth too sweet. It's become an easy meal prep option for busy weeks since the leftovers reheat well.
Since the beef is very thinly sliced, it cooks in minutes and can quickly become tough if overcooked. For tender beef rolls, cook them only until they're still pink in the center, then pour in the eggs and cook for another 1-2 minutes.
Why It Works
- Onion bed: Spreading the onions under the beef rolls buffers the thin beef from direct contact with the hot pan.
- Tight rolls: Wrapping the beef firmly around the enoki keeps the rolls together as they simmer.
- Single layer: Using a large pan gives the beef rolls enough room to cook evenly without overcrowding.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Thinly Sliced Rib Eye Beef: Look for beef about 2-3 mm thick, usually sold frozen at Asian grocery stores as hot pot or shabu shabu beef. Sirloin works too, while brisket will be slightly tougher.
- Enoki Mushrooms
- Onion
- Large Egg: Eggs with bright yellow or orange yolks will give the finished dish a more vibrant color.
- Vegetable Oil: Use a high-smoke-point oil like canola or avocado oil.
- Green Onion & Sesame Seeds
Broth
- Dashi Stock: Use homemade dashi or mix 1 teaspoon (4 g) instant dashi, aka Hondashi, with ½ cup (125 ml) water. Low-sodium chicken broth also works.
- Mirin: Use non-alcoholic mirin for an alcohol-free option.
- Regular Soy Sauce: Low-sodium or light soy sauce works for a less salty broth.
- Cooking Sake: Dry sherry also works.
- White Granulated Sugar: Granulated cane sugar works too.
- Garlic Cloves & Fresh Ginger
- Black Pepper
Note: Most Asian grocery stores carry these ingredients, and they are also available online.
Expert Tips
- Slice the onions 1-cm wide so they don't become too soft while simmering.
- Partially thaw rolled beef for 30-45 minutes at room temperature or about 1 minute on defrost mode in the microwave, just until the beef is firm but easy to unroll.
- Fully thaw flat beef before wrapping it around the enoki mushrooms.
- Prepare the broth first because the thinly sliced beef cooks very quickly.
- Rinse the trimmed enoki under cold water to remove any unwanted odors.
Instructions
Below are step-by-step instructions on how to make enoki beef rolls:
- Prepare the broth: In a small bowl or measuring cup, combine the listed broth ingredients and mix until the sugar fully dissolves. Set aside.
- Prepare the enoki: Slice ½ inch off the base of the enoki mushrooms. Rinse under cold water and pat dry. Divide into 12 bunches, each about ½ to ¾ inch wide. You may have some mushrooms leftover. Set aside.
- Roll the beef: Lay the thinly sliced beef flat on a clean work surface, unraveling any rolled slices first. Place one bunch of enoki at the end of each beef slice and roll tightly, leaving the tops of the mushrooms exposed. Repeat to make 12 rolls.
- Cook the onions: Heat vegetable oil in a large 11-12-inch pan over medium heat. Sauté the sliced onions for 60 seconds or until slightly browned around the edges, then spread them evenly across the pan in a single layer.
- Simmer the beef rolls: Arrange the beef enoki rolls seam-side down in a single layer over the onions and pour in the broth. Cover and simmer for 3-5 minutes until the beef is still pink in the center.
- Add the eggs: Pour the beaten eggs in a circular motion over the beef rolls. Cook for another 1-2 minutes or until the eggs reach your desired consistency. Garnish with green onions and sesame seeds and serve hot with steamed rice.
Variations
- Make it gluten-free: Use gluten-free dashi, mirin, and cooking sake, and substitute the regular soy sauce with tamari or gluten-free soy sauce. If using instant dashi, check the label to ensure it's gluten-free.
- Make it egg-free: Omit the eggs and continue simmering the beef rolls for 1-2 minutes, or until fully cooked.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Avoid freezing because the enoki mushrooms will become mushy.
- Reheating: Microwave for 2-3 minutes or reheat in a pan over medium heat.
Pairing Suggestions
Serve beef enoki rolls with:
FAQ
Why are my beef enoki rolls falling apart?
Roll the beef tightly around the enoki mushrooms and place them seam-side down so they stay together while cooking.
More Like This
Check out my other Japanese rice recipes:
📖 Recipe
Easy 20-min. Enoki Beef Rolls
Need an easy dinner for a busy weeknight? These 20-minute enoki beef rolls simmer with eggs and onions in a sweet and savory dashi broth flavored with garlic and ginger. The beef is succulent, the enoki is chewy and crisp, and it's delicious over rice.
Ingredients
- 12 thin slices ribeye beef 2-3 mm thick, thawed enough to unroll
- 7 ounces enoki mushrooms
- 1 medium onion sliced into 1-cm-wide pieces
- 1-2 large eggs beaten
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
For the Broth:
- ½ cup dashi
- ¼ cup mirin
- 3 tablespoons regular soy sauce or light soy sauce
- 1.5 tablespoon cooking sake
- 1 tablespoon white granulated sugar
- 2 garlic cloves finely minced
- ½ teaspoon ginger grated
- â…› teaspoon black pepper
Instructions
- In a small bowl or measuring cup, combine the listed broth ingredients and mix until the sugar fully dissolves. Set aside.
- Slice ½ inch off the base of the enoki mushrooms. Rinse under cold water and pat dry. Divide into 12 bunches, each about ½ to ¾ inch wide. You may have some mushrooms leftover. Set aside.
- Lay the thinly sliced beef flat on a clean work surface, unraveling any rolled slices first. Place one bunch of enoki at the end of each beef slice and roll tightly, leaving the tops of the mushrooms exposed. Repeat to make 12 rolls.
- Heat vegetable oil in a large 11-12-inch pan over medium heat. Sauté the sliced onions for 60 seconds or until slightly browned around the edges, then spread them evenly across the pan in a single layer.
- Arrange the beef enoki rolls seam-side down in a single layer over the onions and pour in the broth. Cover and simmer for 3-5 minutes until the beef is still pink in the center.
- Pour the beaten eggs in a circular motion over the beef rolls. Cook for another 1-2 minutes or until the eggs reach your desired consistency. Garnish with green onions and sesame seeds and serve hot with steamed rice.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 449kcal | Carbohydrates: 35g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 2035mg | Potassium: 923mg | Fiber: 4g | Sugar: 16g | Vitamin A: 216IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 5mg
Maria
So so so good! I can't stop eating it. I loved how easy it was. Thank you so much!
Christie Lai
Thanks so much for making my recipe, Maria! Happy that you enjoyed it!
Tracie
I tried this for lunch today and it was delicious!! I accidentally added more sugar than specified so I'll change that next time but it was still so easy and yummy. Thank you!!
Christie Lai
Woo hoo! So happy to read this and glad it was delicious even with the extra sweetness! Thanks so much for leaving a kind and positive review, Tracie 🙂