Description
Enoki Beef Rolls are a delightful Japanese-inspired dish featuring thinly sliced ribeye beef wrapped around delicate enoki mushroom bundles, simmered in a savory dashi-based broth with soy, mirin, and sake. This quick and flavorful skillet recipe is perfect for a comforting meal, garnished with fresh green onions and sesame seeds, and served hot with rice.
Ingredients
Beef Rolls
- 1 pound thinly sliced beef ribeye (thawed) or sirloin for a leaner cut
- 7 ounces enoki mushrooms (1 pack, about 200g)
- 1 medium yellow onion (thinly sliced)
- 2 large eggs (beaten, optional)
- 2 tablespoons neutral oil (for cooking)
- Cracked black pepper (optional)
- Green onion (thinly sliced, optional for garnish)
- Sesame seeds (optional for garnish)
Seasoned Broth
- 3/4 cup water
- 1/4 cup mirin
- 3 tablespoons regular soy sauce
- 2 tablespoons sake
- 1/2 teaspoon hondashi powder
Instructions
- Make the seasoned broth: In a bowl, thoroughly mix water, mirin, soy sauce, sake, and hondashi powder until the dashi powder fully dissolves. Set this broth aside for later use.
- Assemble the enoki beef rolls: Trim about 1-2 inches from the ends of the enoki mushrooms and separate them into small bundles no larger than 1/4 inch. Wrap each mushroom bundle tightly with a thin slice of beef. Repeat until all mushrooms and beef slices are used.
- Sauté the onions: Heat oil in a large skillet or sauté pan over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until the onions soften and become translucent, about 3-5 minutes.
- Arrange the beef rolls: Place the prepared enoki beef rolls evenly on top of the sautéed onions in a single layer. Reduce the heat if necessary to prevent burning during this step.
- Add the broth and simmer: Pour the seasoned broth around the edge of the pan, avoiding pouring it directly over the rolls. Optionally, sprinkle cracked black pepper on top. Cover the pan with a lid and bring the broth to a boil over medium to medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and cook for 2-3 minutes until the beef is no longer pink, indicating it is fully cooked.
- Optional egg addition: Pour the beaten eggs around the pan over the broth and cover again. Let it simmer for about 30 seconds to 1 minute until the eggs are just cooked and set.
- Finish and garnish: Remove the lid and garnish with thinly sliced green onions and sesame seeds. Serve the hot enoki beef rolls with steamed rice and enjoy immediately.
Notes
- For a leaner dish, use sirloin instead of ribeye.
- Be sure to slice beef very thinly to make rolling easier and ensure quick cooking.
- Adjust seasoning or broth quantities to taste if you prefer a stronger dashi flavor or saltiness.
- Be cautious when simmering eggs; they cook very quickly and can become rubbery if overcooked.
- This dish pairs well with steamed white rice or lightly seasoned rice bowls.
- Hondashi powder is a Japanese soup stock made from dried bonito and kelp, available at most Asian grocery stores.
