What are Enoki Beef Rolls?

Enoki beef rolls are a popular East Asian dish that combines tender, thinly sliced beef wrapped around delicate enoki mushrooms, cooked in silky eggs and a savory blend of soy sauce, dashi and mirin, served over a bed of rice. These rolls showcase the perfect balance between the rich, meaty exterior and the light, earthy mushrooms inside, all unified by the sweet-savory marinade that glazes each roll.

These are great on rotation during midweek dinners as they are super easy and takes less than 15 minutes to make.

Understanding Your Components

1. Beef:
   • Use thinly sliced beef. You can get this from Asian butchers or from the frozen section of your Asian grocery stores if you prefer leaner slices of beef. If you’re a bit naughty like me then go straight for the frozen hotpot/shabu shabu beef slices from your Asian grocery stores – they are much fattier and add so much more flavour.
   • Ribeye or brisket would be great cuts to choose from!
   • Remember to thaw your beef slices in the fridge prior to wrapping
2. Enoki mushroom:
   • Enoki mushrooms are long, thin, white mushrooms with tiny caps that grow in clusters, known for their crisp texture and mild, delicate flavor. Most commonly used in Japanese and Chinese cuisines.
   • Trim away woody base and clean thoroughly
   • Separate into small bundles and let dry completely.
3. Sauce:
   • Soy sauce: adds saltiness
   • Dashi stock: it’s a Japanese fish-based (bonito) stock that you can find in most Asian grocery stocks. It can come in premade bags of stock or in powder form which is more accessible. Both are fine for this recipe!
   • Mirin: Mirin is a sweet Japanese rice wine used in cooking to a glossy sheen and subtle sweetness to dishes. Again, you can find this in most Asian grocery stores. Alternative would be to replace it with 1 tbsp sugar!
   • Sugar: adds sweetness

Tips!

Storage and Reheating Guide

Enoki Beef Rolls (uncooked/ rolled)

• Refrigerated for up to 1 day
• Frozen for up to 1 week, can cook straight from frozen.

Enoki Beef Rolls (cooked)

• Best eaten fresh
• Can keep refrigerated 1-2 days, store in airtight container
• Reheat gently in pan
• Not recommended for freezing

Make-in-advance guide:

• Enoki beef rolls can be assembled and refrigerated in advance.
• Sauce can be made in advance and keep refrigerated
• Best eaten fresh

Ingredients

12 frozen hotpot thin beef slices
1/2 onion, sliced
1 package of enoki mushrooms
3 eggs, beaten
Coriander
Sesame seeds

Sauce:
3/4 cup dashi stock
4 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
black pepper

Method

1. Sauce: in a bowl, mix together all the sauce ingredients and set aside
2. Enoki mushrooms: remove the woody base of the enoki mushrooms and break into 12 even portions. Clean until running water thoroughly and let dry completely.
3. Assemble rolls: working with 1 piece of thawed meat slice at a time – lay it flat and place 1 bundle of enoki mushroom on top. Roll and wrap the enoki with the beef tightly and set aside. Repeat with the rest of the beef and enoki mushrooms.
4. In a pan over medium heat, add in a drizzle of oil and the onion slices. Stir fry until the onion slices are slightly golden. Neatly place the beef rolls on top of the onion and pour in your sauce. Cover and let the beef cook in the sauce for 3-4 minutes or until the beef is half-cooked.
5. Uncover and drizzle in the beaten eggs. Cover for 2 minutes to let the eggs cook. Top with coriander or green onions, and sesame seeds. Serve on a bed of rice.