Enoki Beef Rolls

Succulent beef enoki rolls simmered in a sweet and savory dashi broth with eggs, onions, garlic and ginger. These easy 20-minute enoki beef rolls are so delicious with rice. A quick and simple one-pan main dish that is great for busy weeknights!

My version of enoki beef rolls features enoki mushrooms wrapped in sliced rib eye beef. The mushroom beef rolls, onions and eggs are cooked in a sweet and savory dashi broth with mirin, soy sauce, sake, sugar, ginger, garlic, and black pepper.

If you're not familiar with enoki mushrooms, they're have a crunchy chewy texture and originate from East Asia and North America. They're often used in Asian cooking, and they complement the tender beef!

This dish is popular in Japanese cuisine. It's like Oyakodon, which contains chicken, eggs, and onions simmered in a sweet dashi broth and served over rice. I absolutely love both dishes as they're comforting and simple to make at home!

The best part about this recipe is that it requires minimal ingredients and minimal cooking time as the beef is so thinly sliced, it cooks in minutes! I love pairing this dish with vegetables and rice to make it a complete meal.

Also, you can meal prepare this up to 4 days in advance and reheat it throughout the week with warm leftover rice. Yum!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• Thinly Sliced Rib Eye Beef: or substitute with sirloin, brisket (this will be slightly tougher in texture), chicken or pork shoulder. Most Asian grocery stores sell this type of thinly shaved beef in the frozen section. Each piece is about 2-3 mm thick. It's also known as "hot pot style beef" or "shabu shabu beef".
• Enoki Mushrooms: these are available at Asian grocery stores and select Western grocers. Or substitute with seafood mushrooms.
• Onion
• Large Egg: this is optional if you prefer no egg.
• Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
• Green Onion: optional garnish
• Sesame Seeds: optional garnish. Please omit if you're allergic to sesame.

Broth

• Dashi Stock: you can use homemade or use 1 teaspoon or 4 g instant dashi (aka Hondashi) powder mixed with ½ cup or 125 ml water. Instant dashi powder is available at Asian grocers or online. Or substitute with low-sodium chicken broth.
• Mirin: A popular sweet rice cooking wine used in Japanese cuisine available at Asian grocery stores or online, like Amazon. For a non-alcoholic version: substitute with non-alcoholic mirin or ¼ cup cold water + 4 drops of rice vinegar + ¼ teaspoon white sugar.
• Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Cooking Sake: A Japanese cooking wine that doesn't taste sweet and is available at available at Asian grocery stores or online, like Amazon. Or substitute with dry sherry wine, white wine or rice vinegar.
• White Granulated Sugar: or substitute with granulated cane sugar.
• Garlic Cloves
• Fresh Ginger
• Black Pepper

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon. 

Instructions

Below are step-by-step instructions on how to make enoki beef rolls:

1. In a small bowl or measuring cup, combine the broth ingredients as listed above. Mix until the sugar has fully dissolved. Set aside. 

2. Slice off ½-inch of the base for the enoki mushroom. Rinse it off with cold water and pat dry. Divide the mushroom into 12 bunches, each around ½ to ¾ inch wide in diameter. You may have some mushrooms leftover. Set aside.

3. On a clean work surface, place the thinly sliced beef flat (if your beef come in rolls, unravel them so they lay flat).  Place one bunch of enoki mushrooms at the end the beef slice nearest you and roll tightly. The top of the mushrooms should be exposed. Repeat this until you have 12 pieces.

4. Heat vegetable oil in a large 11 to 12-inch pan on medium heat. Sauté sliced onions for 60 seconds or until slightly browned on the edges. Then evenly spread them across the pan in a single layer.

5. Carefully place the beef enoki rolls in a single layer across the pan in a line. Pour the broth into the pan. Cover and simmer for 3-5 minutes until the enoki beef rolls are about 95% cooked.

6. Pour the beaten eggs in a circular motion over the beef rolls and cook for another 1-2 minutes or until your desired consistency. Garnish with green onions and sesame seeds. Enjoy hot with steamed rice. 

Storage & Reheating

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
• Freezer friendly? I don't recommend freezing beef enoki rolls as they mushrooms will turn mushy.

Pairing Suggestions

Beef enoki rolls serve well with:

• steamed white rice and greens like cabbage.
• starters like miso soup, or salad with Japanese ginger salad dressing or korokke.
• seafood dishes like shrimp tempura, panko shrimp or ebi mayo.
• protein dishes like ramen eggs, chicken katsu or tonkatsu, tofu katsu, fish katsu bites, karaage, teriyaki tofu, or teriyaki chicken
• noodle dishes like ramen, yaki udon, creamy mushroom udon, or udon carbonara.

FAQ

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• Oyakodon
• Katsudon
• Omurice