Enoki Beef Rolls - Iankewks (2024)

If you’re craving for an easy weeknight meal, these Enoki Beef Rolls are the perfect answer.

Not only does the dish look gorgeous, but each mouthful is a symphony of textures —tender beef, chewy mushrooms, and velvety eggs, all drenched in an umami-bombed sauce.

Enoki mushrooms are my absolute favorite type of mushrooms since they absorb tons of flavor and their texture reminds me so much of chewy noodles. Trust me; one taste is all it takes to get hooked. These rolls aren’t just an appetizer; they’re a gateway to easy and enjoyable one-pot kitchen meals!

The succulent beef and enoki mushrooms are simmered to perfection in a sauce made of mirin, dashi, sake, soy sauce, and sugar. Give these a try in your next weeknight meal rotation and I hope you enjoy it as much as I do!

What are Enoki Beef Rolls?

This dish is incredibly simple and comes together in just 30 minutes (maybe even less). You wrap enoki mushrooms in thinly sliced beef to make the perfect bite, then simmer it in a flavor-packed sauce to absorb all of that umami goodness.

Afterwards, we drench it with scrambled eggs and cook it just to the point of being set, but still somewhat runny and creamy.

It’s very similar to another Japanese dish called gyudon, a similar concept by way of simmering beef and topping it off with eggs, but this version adds an extra step with the wrapping the beef around chewy mushrooms.

Instructions

Prepare the enoki mushrooms by cutting off the bottom root section. Gently rinse with cold water to remove any excess dirt. Section the mushrooms into 15 smaller bunches, then wrap each bunch with a thin slice of beef to hold them together. Set aside.

In a pan, heat 2 tsp of oil over medium heat. Saute the onions until softened, about 4-5 minutes.

Lay the enoki beef rolls over the onions. Combine all the ingredients for the sauce until smooth, then pour the prepared sauce over the rolls and simmer with a lid on for about 5 minutes until the mushrooms have softened.

Pour the scrambled egg on top of the enoki beef rolls, place the lid on again, and cook for an additional 1 minute, or until the eggs are slightly set.

Let cool. Top with the chopped scallions. Enjoy!

Craving for more easy dinner recipes? You might love these:

• Yaki Udon
• Sizzling Beef Pepper Rice
• Sticky 5-Spice Chicken
• Chicken Adobo

Enoki Beef Rolls

5.0 from 4 votes

Recipe by IanCourse: MainCuisine: Japanese

Looking for a simple weeknight meal Try these Enoki Beef Rolls, made up of tender beef, chewy mushrooms, and velvety eggs simmered in a flavorful umami sauce!

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Ingredients

• 15 pieces thinly sliced beef

• 150 g enoki mushroom, split into 15 pieces

• 2 tsp oil

• 1 small onion, sliced

• 2 eggs, scrambled

• 1 scallion, chopped

• Sauce

• 1/4 cup dashi (can be substituted with water)

• 1 tbsp sake (can be omitted)

• 1 tbsp mirin

• 1.5 tbsp soy sauce

• 0.5 tbsp sugar

Directions

• Prepare the enoki mushrooms by cutting off the bottom root section. Gently rinse with cold water to remove any excess dirt. Section the mushrooms into 15 smaller bunches, then wrap each bunch with a thin slice of beef to hold them together. Set aside.
• In a pan, heat 2 tsp of oil over medium heat. Saute the onions until softened, about 4-5 minutes.
• Lay the enoki beef rolls over the onions. Combine all the ingredients for the sauce until smooth, then pour the prepared sauce over the rolls and simmer with a lid on for about 5 minutes until the mushrooms have softened.
• Pour the scrambled egg on top of the enoki beef rolls, place the lid on again, and cook for an additional 1 minute, or until the eggs are slightly set.
• Let cool. Top with the chopped scallions. Enjoy!

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See Also

Vegan custard (pastry cream) - The Plant Based SchoolCheesy Corn FrittersGluten-Free Croque Madame10-minute Easy Chinese Shrimp Omelette

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5 Comments

1. Pingback: Mongolian Chicken | Iankewks

2. 

   Yih-Tsyr Sung

   December 12, 2023 at 8:53 pm ·Reply

   I tried it, tastes delicious! One thing I would do before cooking the beef enoki in broth, I would pan sear it to render some fat and get the umami out! Can’t wait to try it again! Thank you

   • 

     Ian

     December 13, 2023 at 8:08 pm ·Reply

     Thanks for the suggestion, that sounds like a great idea! Glad you enjoyed the recipe 🙂

3. 

   Melissa

   May 18, 2024 at 8:28 pm ·Reply

   Hi Ian,
   Which cut of beef do you recommend?
   Thank you!

   • 

     Ian

     May 25, 2024 at 8:19 pm ·Reply

     Hi Melissa,

     I like using thin cuts that you’d typically use for hotpot! (E.g., chuck, ribeye, or tenderloin)