Description

Easy Enoki Beef Rolls are a quick and flavorful dish that combines tender enoki mushrooms wrapped in savory beef, cooked in a rich soy sauce-based broth. It’s perfect for a fast weeknight dinner or meal prep, served over rice for a complete and satisfying meal.

Ingredients

For the Rolls:

7 oz enoki mushrooms, trimmed

1 lb thinly sliced beef (ribeye, sirloin, or brisket)

1 tablespoon avocado oil (or any neutral-flavored oil)

1 onion, thinly sliced

2 eggs, whisked

For the Sauce:

⅓ cup water

¼ cup soy sauce (or tamari for gluten-free)

1 tablespoon cooking sake (or substitute with mirin)

1 tablespoon mirin

1 garlic clove, minced

For Garnish:

Chopped green onions

Sesame seeds

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Instructions

Prepare the Mushrooms: Trim the bottom 1-2 inches off the enoki mushrooms, then rinse under running water. Use your hands to separate the mushrooms into 1/4-inch bundles.
Wrap the Beef: Lay out a thin slice of beef and roll each bundle of enoki mushrooms in the beef. Repeat this with the rest of the beef and mushrooms, making rolls with each mushroom bundle.
Make the Sauce: In a bowl, combine the water, soy sauce, cooking sake (or mirin), mirin, and minced garlic. Stir well and set aside.
Cook the Onions: Heat the avocado oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened, about 3 minutes.
Cook the Beef Rolls: Place the enoki beef rolls over the onions in a single layer. Pour the sauce over the rolls and cover. Bring to a boil, then reduce the heat to a simmer. Cook for 3-4 minutes, or until the beef is no longer pink and cooked through.
Add Eggs: Uncover the skillet and pour the whisked eggs over the rolls. Cover again and cook for 1 minute, allowing the eggs to set and create a creamy texture.
Serve: Remove from heat, garnish with chopped green onions and sesame seeds, and serve over warm rice.

Notes

If you don’t have wagyu, you can use any thinly sliced beef like ribeye or sirloin. However, wagyu’s marbling adds extra tenderness and flavor to the dish.

For a vegetarian version, substitute the beef with tofu or tempeh. You can also use vegetable broth instead of the soy sauce mixture to maintain a savory flavor.

For added texture, consider adding shiitake mushrooms, carrots, or snap peas to the dish.

If you can’t find burdock root, substitute it with daikon radish or carrots for a similar effect.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Simmering
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 4g
Sodium: 900mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg