Easy 20-min. Enoki Beef Rolls

Easy 20-min. 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.

5 from 2 votes

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Prep Time 13

Cook Time 7

Total Time 20

Course Main Course

Cuisine Japanese

Servings

Calories per serving 449 kcal

Ingredients

12 thin slices ribeye beef 2-3 mm thick, hot pot-style, thawed as needed (see below Notes)
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

Broth:

½ cup dashi
¼ cup mirin
3 tablespoons regular soy sauce or light soy sauce
1.5 tablespoon sake
1 tablespoon white granulated sugar
2 garlic cloves finely minced
½ teaspoon ginger grated
⅛ teaspoon black pepper

Instructions

In a small bowl, combine all the listed broth ingredients. Mix until the sugar dissolves and set aside.
Trim about ½ inch off the firm base of the enoki mushrooms. Rinse under cold water and pat dry. Divide into 12 small bunches, about ½-3/4 inch wide. You may have some enoki mushrooms leftover.
Lay a slice of beef flat or gently unravel it if rolled. Place one bunch of enoki mushrooms at one end with the tops extending past the beef. Roll the beef tightly around the enoki to help keep the roll together as it cooks. Repeat to make 12 rolls.
Heat the vegetable oil in a large 11- or 12-inch pan over medium heat. Sauté the sliced onions for 60 seconds until slightly browned around the edges but still firm. 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. Pour in the prepared broth. Cover and simmer for 3-5 minutes, just until the beef is still pink in the center.
Pour the beaten eggs evenly over the beef rolls in a circular motion. Cover and cook for another 1-2 minutes or until the eggs reach your desired consistency and the beef is cooked through. Remove from the heat, garnish with green onions and toasted sesame seeds, and serve immediately with steamed rice.

Notes

Beef Thawing: If using frozen rolled beef, separate the rolls while frozen, then partially thaw for 30-45 minutes at room temperature until easy to unroll. If the beef slices are stacked flat instead of rolled, fully thaw them before wrapping.

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