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
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!
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!
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.
Enoki mushrooms are quite mild in flavor which makes them great for any dish and any sauce. What's unique about enoki mushrooms is that they have a meaty, slight crunchy texture, which adds a nice contrast in this dish.
For this recipe, the sake can be replaced with equal amounts of mirin.
If you're looking for a non-alcoholic substitute, try this non-alcoholic mirin. Otherwise, you can substitute mirin with more water and some sugar. For example, every ¼ cup of mirin should be replaced by 3 tablespoons of water and 1 tablespoon of sugar.
Enoki Beef Rolls
For the dish:
- 1 pound thinly sliced beef ribeye thawed (or sirloin for a leaner cut) *see notes
- 7 ounces enoki mushrooms (usually 1 pack is 7oz/200g)
- 1 medium yellow onion thinly sliced
- 2 large eggs beaten (optional)
- 2 tablespoons oil any neutral oil for cooking
- Cracked black pepper (optional)
- Green onion thinly sliced (optional)
- Sesame seeds optional
- Make the seasoned broth:Mix together all of the ingredients for broth until the dashi powder dissolves. Set aside until needed.
- Assemble the enoki beef rolls:Trim off the ends of the enoki mushrooms, about 1 to 2 inches, and separate the mushrooms into small bundles, no bigger than about ¼ inch. Wrap each bundle of enoki mushrooms with a sheet of the thinly sliced beef. Repeat with all beef and enoki mushrooms.
- Cook:In a large skillet or saute pan over medium heat, add the oil. Once the pan is hot, add the sliced onion and saute until the onion softens and turn translucent.
- Arrange the prepared enoki beef rolls around the pan in as even of a layer as possible on top of the sautéed onions. If you need to lower the heat while doing this, it's totally okay.
- Next, pour the prepared seasoned broth around the pan, crack some black pepper on top of the enoki beef rolls (optional), cover with a lid, and bring it to a boil over medium to medium high heat. Once the broth comes to a boil, reduce the heat to keep it at a simmer and cook for about 2 to 3 minutes until the beef is just cooked through. At this point, the beef should no longer be red or pink.
- Optional:Once the beef is cooked, pour the beaten egg around the pan. Cover with the lid again and let the broth come back to a simmer. Simmer until the eggs are cooked, about 30 seconds to 1 minute.
- Finish:Uncover and garnish with sliced green onions and sesame seeds. Enjoy while hot with rice!
- Thinly sliced beef - We recommend using thinly sliced beef meant for hot pot and shabu shabu for this this. They're sliced extremely thin, which means they'll cook super quickly and stay tender. You can find it at most Asian markets in the frozen meat aisles. Our favorite cut is ribeye for this dish because it's more flavorful and guaranteed to be tender, but sirloin is a good choice for something leaner.
- Egg - Although adding eggs is optional, we highly recommend for this dish! The egg is the perfect vehicle to soak up all the yummy seasoned broth.