Enoki Beef Rolls

Tender beef wrapped around crisp, chewy enoki mushrooms is simmered with eggs and onions in a sweet and savory dashi broth. This easy beef enoki rolls recipe is ready in just 20 minutes and is delicious served over steamed rice.

Beef enoki rolls are a Japanese-inspired dish made by wrapping thinly sliced beef around bundles of enoki mushrooms, then cooking them in a savory sauce or broth. My version simmers the rolls with onions and eggs in a sweet and savory dashi broth, similar to the flavors and preparation of oyakodon.

This dish has become an easy meal for lunch or dinner during busy weeks since the leftovers reheat well. I've made it many times and adjusted the broth along the way to get the right sweet and savory balance without making it too sweet.

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.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Thinly Sliced Rib Eye Beef: Look for pre-sliced beef about 2-3 mm thick, often sold frozen at Asian grocery stores as "hot pot-style beef" or "shabu shabu beef." Alternatively, ask your butcher to slice rib eye into paper-thin slices. Thinly sliced sirloin also works. Avoid brisket, which can be tougher in this quick-cooking recipe.
• Enoki Mushrooms: These thin mushrooms have a mild flavor and crisp, chewy texture that holds up well inside the beef rolls. Trim about ½ inch off the firm base before separating them into small bunches.
• Onion: Slice into 1-cm wide pieces so they stay firm enough to support the beef rolls as they simmer.
• Large Eggs: Use 1-2 eggs depending on how much egg you prefer. I prefer eggs with bright yellow yolks to brighten the look of the dish.
• Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.
• Green Onion
• Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden.

Broth

• Dashi Stock: Forms the savory base of the broth and gives it its characteristic Japanese flavor. 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 but will have a different flavor.
• Mirin: Adds mild sweetness to the dashi broth and helps balance the salty soy sauce. Use non-alcoholic mirin for an alcohol-free option.
• Regular Soy Sauce: Gives the broth its savory, salty flavor. Light soy sauce also works.
• Sake: Adds savory depth to the dashi broth and helps round out the sweet and salty flavors. Dry sherry also works.
• White Granulated Sugar: Sweetens the broth to balance the soy sauce and dashi. Granulated cane sugar also works.
• Fresh Garlic & Ginger
• Black Pepper

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: I don't recommend freezing because the enoki mushrooms and eggs can change in texture after thawing.
• Reheating: Microwave until hot or gently reheat in a covered pan over medium-low heat until warmed through.

Variations

• Gluten-Free: Use gluten-free soy sauce or tamari and gluten-free dashi, mirin, and sake, checking the labels as needed.
• Egg-Free: Omit the eggs. The beef enoki rolls can be simmered in the broth and served as is.

Pairing Suggestions

Serve beef enoki rolls with:

• Steamed Rice: Soaks up the sweet and savory dashi broth.
• Sautéed Cabbage: Adds a crisp vegetable side to balance the tender beef.
• Miso Soup: A light, savory soup that rounds out the meal.

FAQ

More Like This

• Katsudon
• Gyudon