Preview
Enoki Beef Rolls
15 min
Prep Time5 min
Cook Time20 min
Total Time
Ingredients (8 servings)
MetricImperial
100g enoki mushrooms
120g wagyu beef, thinly sliced
-Pinch of salt
Beef marinade
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp mirin
1 tsp sake
1/8 tsp ginger powder
1/8 tsp garlic powder
- Mix together all the ingredients for the marinade in a bowl.
- Pour marinade over beef slices, toss until beef is evenly coated. Be gentle as you don't want to tear the slices. Let beef marinade in the fridge for 15-30 minutes.
- Meanwhile, cut the roots off of the enoki mushrooms. Then, break into smaller bunches.
- On a clean bench or large plate, spread out one slice of beef and place enoki mushrooms on one end. Roll up tightly. Repeat for the remaining beef and enoki mushrooms.
- Heat up a nonstick skillet over medium heat. Add enoki beef rolls and cook for 1 minute. Keep rotating and searing until beef is browned on all sides.
- Transfer enoki beef rolls to serving plate and garnish with sesame seeds and chopped spring onions if desired. Serve immediately.
Notes
- No oil is needed to cook these enoki beef rolls as wagyu beef is naturally fatty and will release a lot of oil when cooking.
- You can get thinly sliced beef for hot pot in the frozen section in Asian grocery stores. Simply defrost before using. If preparing the slices yourself, make sure to use a cut that has a bit of marbled fat and place the piece of meat in the freezer for 1.5-2 hours until it’s firm enough (but not completely frozen) for you to easily thinly slice it into 8 pieces with a knife.
- Most of the alcohol from the sake and mirin should cook off in the cooking process. But if you’re concerned, simply omit them and add 1 tsp of water instead.
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