Enoki Beef Rolls

Enoki beef rolls — bundles of enoki mushrooms wrapped in thinly sliced beef over a bed of onions and silky eggs. It's perfect over a bowl of white rice and a great addition to the weekday dinner rotation since it's super easy (and fun!) to make and takes less than 30 minutes. Alternatively, try our gyudon (Japanese beef bowl) for a dish with similar flavor profile but with even less prep work or mille feuille nabe for a similar concept with napa cabbage and thinly sliced pork.

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• Ingredients for making enoki beef rolls
• How to make enoki beef rolls
• Storage
• Reheating
• FAQ
• 📖 Recipe
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Ingredients for making enoki beef rolls

Please scroll down to the recipe card for the ingredient quantities!

• Thinly sliced beef - We recommend using thinly sliced beef labeled for hotpot and shabu shabu for convenience and the best texture. Thinly sliced ribeye is our go-to cut because it's got a good balance of fat to meat, which is makes the dish more flavorful and keeps the meat more tender. Alternative, sirloin and brisket is a good choice if you want a leaner cut of meat.
• Enoki mushrooms - These mushrooms can be found at most Asian markets in the refrigerated produce aisles and packaged in a bag. Typically, 1 bag of enoki mushrooms will be enough for 1 pound of beef, until you want to use extra.
• Yellow onion - Onions add some natural sweetness to the dish along with a different texture and another layer of flavor.
• Egg - Although eggs are optional, we highly recommend add it! It's the perfect vehicle to soak up the yummy broth.
• Green onion and sesame seeds - These are optional for garnish.

• Water and hondashi powder - These are the base of the seasoned broth, which essential makes dashi broth. You can use actual dashi broth to make the dish more nutritious, but hondashi is a very convenient ingredient to have on hand when you don't have dashi broth.
• Mirin, sake, soy sauce - These three ingredients seasons the broth. Both mirin and sake makes the dish fragrant and gets rid of any unwanted beef flavors. Mirin also adds a little sweetness. For this recipe, we used regular soy sauce. If you're using light sodium soy sauce, you'll want to use an extra tablespoon.
• Black pepper - Optional to crack on top of the enoki beef rolls for a mild peppery kick.
• Oil - Any neutral oil for cooking is fine.

How to make enoki beef rolls

Please scroll down to the recipe card for the full recipe and instructions!

1. Prepare broth Mix together all of the ingredients for the seasoned broth until well combined and the hondashi powder dissolves. Set aside until needed.

2. Prepare the enoki mushrooms. Trim off the bottom of the enoki mushrooms, about 1 to 2 inches. Separate the enoki mushrooms into smaller bundles, no thicker than ¼ inch.

3. Assemble enoki beef rolls. Place a bundle of enoki mushrooms on a sheet of thinly sliced beef and wrap it around the mushrooms. Repeat with the rest of the beef and mushrooms.

Pro tip: To save time, lay out as many sheets of beef on your cutting board before you start rolling.

4. Saute the onion. In a large skillet or saute pan over medium heat, add some oil. Once the pan is hot, add the onion and sauté until the onions are tender and become translucent.

5. Arrange the enoki beef rolls. Over the sautéed onions, arrange the prepared enoki beef rolls in a single layer to promote even cooking. If needed, the center layer can slightly overlap the outer layer. Also, you can lower the heat during this process if needed to prevent burning the onions.

6. Cook. Pour the prepared seasoned broth around the pan and optionally, top with some cracked black pepper. Cover the pan with a lid and bring the broth to a boil. Then, lower the heat to keep it at a simmer for about 2 to 3 minutes or until the beef is just cooked.

7. Optional - Add egg. Once the beef is cooked pour the beaten egg around the pan and cover again with the lid. Bring everything to a simmer and cook for about 30 seconds to 1 minute, until the eggs are just cooked.

8. Finish. Top the enoki beef rolls with sliced green onions and sesame seeds. You can bring the whole pan to the table and enjoy over rice!

Storage

Leftover enoki beef rolls can be stored in the fridge for up to 4 days. Just make sure to allow it to cool completely before covering and refrigerating. Also, do store the leftover with all the seasoned broth!

Reheating

Refrigerated enoki beef rolls can be easily reheated in the microwave or on the stovetop.

Microwave method: Place the leftover enoki beef rolls with the remaining seasoned broth in a microwave safe container and cover loosely. Microwave until just hot.

Stovetop method: Transfer the enoki beef rolls with the broth into a pan over medium to medium hight heat. Bring it to a boil, shaking occasionally. The enoki rolls should be heated through by this point. If not, reduce the heat to a simmer and cook until heated through.

FAQ

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