Preview
Enoki Beef Rolls
15 min
Prep Time5 min
Cook Time20 min
Total TimeThese delicious enoki beef rolls take less than 20 minutes to prepare and make an easy yet fancy dish. Serve them as an appetizer or a side dish, or bring them to your next potluck party!
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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