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Enoki Beef Rolls Recipe

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★★★★★

4.6 from 86 reviews

Enoki Beef Rolls are a delicious Japanese-inspired dish featuring tender ribeye slices wrapped around fresh enoki mushrooms, simmered in a flavorful dashi-based broth with mirin, soy sauce, and sake. This savory and elegant dish is perfect for a comforting meal and pairs wonderfully with steamed rice.

Ingredients

Scale

Beef Rolls

  • 12 thin slices ribeye beef (or sirloin, thawed) (0.5 lb / 226 g)
  • 7 ounces enoki mushrooms (or seafood mushrooms)
  • 1 medium sized onion (julienned)
  • 1 tablespoon vegetable oil (or any neutral oil)

Broth

  • 1/2 cup dashi (or mix 1 tsp / 4 g instant dashi powder with 1/2 cup / 125 ml cold water or use low-sodium chicken stock)
  • 1/4 cup mirin
  • 3 tablespoons regular soy sauce (or light soy sauce)
  • 1.5 tablespoon cooking sake (or dry sherry wine or rice vinegar)
  • 1 tbsp white granulated sugar (or cane sugar)
  • 2 garlic cloves (finely minced)
  • 1/2 tsp ginger (minced)
  • 1/8 tsp black pepper

Optional Garnishes

  • 1–2 large eggs (beaten)
  • 1 green onion (thinly sliced for optional garnish)
  • 1/2 tsp sesame seeds (optional garnish)

Instructions

  1. Prepare the broth: In a small bowl or measuring cup, combine dashi, mirin, soy sauce, cooking sake, sugar, minced garlic, minced ginger, and black pepper. Mix thoroughly until the sugar dissolves completely. Set aside.
  2. Prepare the mushrooms: Trim about 1/2-inch from the base of the enoki mushrooms. Rinse them gently with cold water and pat dry. Divide into 12 small bunches, each about 1/2 to 3/4 inch wide. Set aside.
  3. Assemble the beef rolls: Lay each thin slice of beef flat on a clean surface. Place one bunch of enoki mushrooms at the edge closest to you and roll the beef around the mushrooms tightly, leaving the mushroom tips exposed. Repeat for all 12 pieces.
  4. Sauté the onions: Heat vegetable oil in a large 11 to 12-inch pan over medium heat. Add julienned onions and sauté for about 60 seconds until slightly browned on the edges. Spread the onions evenly across the pan in a single layer.
  5. Cook the beef rolls: Arrange the beef enoki rolls in a single layer over the onions. Pour the prepared broth evenly into the pan. Cover the pan and simmer for 3 to 5 minutes, or until the beef rolls are about 95% cooked through.
  6. Finish with eggs and garnish: Slowly pour the beaten eggs in a circular motion over the beef rolls in the pan. Cook for another 1 to 2 minutes until the eggs reach your desired consistency. Garnish with thinly sliced green onions and sprinkle sesame seeds on top. Serve hot with steamed rice.

Notes

  • The ribeye beef slices should be very thin to allow easy rolling and quick cooking. If the beef is frozen, thaw it properly before preparation.
  • If you cannot find dashi, you can substitute with low-sodium chicken stock or instant dashi powder mixed with water.
  • Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
  • Be careful not to overcook the enoki beef rolls to maintain a tender texture; 3 to 5 minutes of simmering is sufficient.
  • Adding the beaten eggs is optional but adds richness and extra flavor to the dish.

Keywords: Enoki beef rolls, Japanese beef rolls, enoki mushrooms recipe, dashi beef rolls, easy Japanese recipes

Find it online: https://cookcrisis.com/enoki-beef-rolls-recipe/