Enoki Beef Rolls
Prep Time: 13 minutes
Total Time: 20 minutes
Servings: 4
These easy beef rolls are a quick and simple one-pan dish that is great for busy weeknights. Yum!
Ingredients:
24 thiny sliced ribeye beef or sirloin (about 1/2 lb.)
14 ounces enoki mushrooms or seafood mushrooms
2 medium sized onions, julienned
2 to 4 large eggs beaten (optional)
2 tablespoon olive oil, or any neutral oil
2 green onions, thinly sliced for garnish (optional)
1 tsp sesame seeds for garnish (optional)
For the Broth:
1 cup dashi, or mix 1 teaspoon instant dashi powder with 1/2 cup cold water, or use low-sodium chicken stock
1/2 cup mirin
6 tablespoons light soy sauce
3 tablespoon cooking sake, or rice vinegar
2 tbsp sugar
4 garlic cloves, finely minced
1 tsp ginger, minced
1/4 tsp black pepper
Directions:
In a small bowl or measuring cup, combine the broth ingredients as listed above.
Mix until the sugar has fully dissolved, then set aside.
Slice off 1/2" of the base for the enoki mushrooms, then rinse with cold water and pat dry.
Divide the mushroom into 12 bunches, then set aside.
On a platter, place the sliced beef flat (if your beef come in rolls, unravel them so they lay flat).
Place one bunch of mushrooms at the end the beef slice nearest you and roll tightly.
The top of the mushrooms should be exposed, then repeat this until you have 12 rolls.
Heat oil in a large pan on medium heat, then saute sliced onions until slightly browned on the edges.
Then evenly spread them across the pan in a single layer.
Carefully place the rolls in a single layer across the pan in a row.
Pour the broth into the pan, cover and simmer for 3 to 5 minutes until about 95% cooked.
Pour the beaten eggs in a circular motion over the beef rolls and cook for another 1 to 2 minutes or until your desired consistency.
Garnish with green onions and sesame seeds, then serve hot with steamed rice. Enjoy!
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