Enoki Beef Rolls Recipe
If you’re on the hunt for a dish that’s as delightful to eat as it is to make, you’re going to love this Enoki Beef Rolls Recipe. The tender, thin slices of beef wrapped around delicate enoki mushrooms create a bite-sized explosion of flavors and textures. It’s one of those recipes that looks fancy on the plate but is actually straightforward enough for a cozy weeknight dinner or impressing guests without spending hours in the kitchen.
What I adore most about this Enoki Beef Rolls Recipe is how versatile it is. Whether you’re serving it over steamed rice or alongside simple greens, these rolls bring a satisfying umami punch and the gentle sweetness of mirin-soy sauce. Plus, it’s a wonderful way to enjoy mushrooms in a new form—trust me, enoki wrapped in beef is a game changer you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are easy to find but come together beautifully to balance savouriness, sweetness, and a hint of warmth from the black pepper. I typically choose thinly sliced beef from the butcher for that tender roll texture, and fresh enoki mushrooms that still have their little stems intact.
- Thinly sliced beef: Go for ribeye or sirloin for tenderness; ask your butcher to slice it thinly if purchasing fresh.
- Enoki mushrooms: These delicate mushrooms cook quickly and add a lovely crunch inside the rolls.
- Yellow onion: Just a bit for subtle sweetness and texture contrast.
- Eggs: Bind the filling and add richness when you cook the rolls.
- Dashi broth: The base of the sauce—if you don’t have dashi, you can substitute a mild chicken or vegetable broth.
- Mirin: Adds subtle sweetness and shine to the sauce.
- Soy sauce: For savory umami depth.
- Sugar: Balances the salty and savory notes perfectly.
- Black pepper: Just a pinch to add a gentle warmth.
- Green onion: Chopped for a fresh, bright garnish.
- Sesame seeds: Toasted for a nutty finish and texture on top.
Variations
I love making this Enoki Beef Rolls Recipe my own depending on what’s in season or what I’m craving. It’s super easy to tweak, so don’t hesitate to get creative and add your favorite twists.
- Spicy version: Add a dash of chili flakes to the sauce or sprinkle some shichimi togarashi for a warming kick—I tried this once for a family dinner and everyone loved how it woke up the palate.
- Vegetarian adaptation: Swap the beef for thin tofu slices or use shiitake mushrooms instead of enoki for a meaty texture while keeping the umami flavors.
- Gluten-free option: Use tamari instead of soy sauce; it works perfectly in the sauce without sacrificing flavor.
- Additional fillings: Sometimes I like to add julienned carrots or bell peppers inside the rolls for a colorful crunch.
How to Make Enoki Beef Rolls Recipe
Step 1: Prepare Your Ingredients
Begin by separating the enoki mushrooms into 12 small bundles, so each beef slice gets a perfect mushroom portion. Slice the yellow onion paper-thin to add a subtle sweetness when cooked. Crack and lightly beat the eggs — this will help bind and tenderize the rolls later on. Having everything ready at this stage saves so much time and frustration down the road!
Step 2: Assemble the Beef Rolls
Lay each slice of beef flat and place a small bundle of enoki mushrooms along one end. Add a few onion slices on top of the mushrooms. Carefully roll the beef slice up tightly, tucking in the mushrooms and onions as you go. I’ve found that rolling firmly but gently ensures the filling won’t fall out during cooking. Secure with a toothpick if you need extra help keeping the roll together.
Step 3: Cook the Rolls
Heat a little oil in a skillet over medium heat, then add the beef rolls seam-side down first to seal the edge. Cook each side for about 2-3 minutes until the beef is golden brown and cooked through. Pour the beaten eggs over the rolls, let it set slightly, then gently flip so the eggs cook on all sides, adding richness and binding everything together. This step adds that beautiful, slightly silky texture I swear by!
Step 4: Make the Sauce and Finish
While the rolls cook, mix your dashi broth with mirin, soy sauce, sugar, and black pepper in a small bowl. Once the beef rolls are mostly cooked, pour the sauce mixture into the skillet and let it simmer gently for a couple of minutes. The sauce thickens slightly and glazes the rolls with that perfect savory-sweet finish. Pro tip: keep an eye on it so you don’t burn the sugars.
How to Serve Enoki Beef Rolls Recipe
Garnishes
I’m a sucker for garnish that adds a little extra punch without extra fuss. I usually sprinkle diced green onions and toasted sesame seeds over the rolls for a fresh and nutty lift. It brightens up the dish and gives a nice textural contrast you’ll enjoy with every bite.
Side Dishes
This Enoki Beef Rolls Recipe pairs beautifully with steamed jasmine rice or a simple bowl of miso soup. For a veggie side, I like to serve lightly blanched spinach with a drizzle of sesame oil or a crisp cucumber salad for some refreshing crunch alongside the warm rolls.
Creative Ways to Present
For special occasions, I’ve arranged these rolls on a platter lined with banana leaves or shiso leaves to bring a touch of elegance. You can also skewer two or three together for easy sharing at a party. Adding a small bowl of dipping sauce on the side doubles the fun and lets everyone customize flavors!
Make Ahead and Storage
Storing Leftovers
Leftover Enoki Beef Rolls are great because they reheat well without drying out. I store mine in an airtight container in the fridge for up to two days. To keep the rolls juicy, I pour a bit of leftover sauce over them before sealing the container—it’s a little trick I picked up that really preserves that great flavor and moisture.
Freezing
If you want to make a big batch ahead, these beef rolls freeze nicely too. I flash freeze them on a tray first so they don’t stick together, then pop them into a freezer-safe bag. When you’re ready, thaw in the fridge overnight before reheating gently in a hot skillet with a splash of water or sauce.
Reheating
I love reheating leftover Enoki Beef Rolls in a skillet over medium-low heat. This method preserves the texture much better than microwaving. Cover the pan with a lid and heat slowly, turning occasionally and adding a splash of water or broth if it looks dry. This way they come out almost as good as freshly made.
FAQs
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Can I use other types of mushrooms instead of enoki?
Absolutely! While enoki mushrooms offer a delicate crunch and subtle flavor, shiitake or oyster mushrooms can work as a substitute for a meatier texture. Just slice them thinly and adjust cooking time slightly, as they might take a tad longer to soften.
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What cut of beef is best for making Enoki Beef Rolls?
Thin slices of ribeye or sirloin are ideal because they’re tender and flavorful. If you can’t find pre-sliced meat, ask your butcher to slice it very thinly or try partially freezing a tougher cut to slice at home more easily.
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How do I prevent the rolls from falling apart while cooking?
Rolling tightly and cooking seam-side down first helps seal the rolls so they don’t unravel. Using a toothpick to secure the roll can provide extra stability, especially if you’re new to rolling thin beef slices.
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Is dashi broth necessary for the sauce?
Dashi adds a unique umami depth to the sauce, but if you don’t have it on hand, a mild chicken or vegetable broth works fine. You can also use instant dashi powder dissolved in water for convenience.
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Can I make Enoki Beef Rolls Recipe ahead for a party?
Yes! You can assemble the rolls and keep them covered in the fridge for a few hours before cooking. Alternatively, prepare and freeze them in advance, then reheat before serving. This makes for a stress-free party dish.
Final Thoughts
This Enoki Beef Rolls Recipe holds a special place in my recipe box because it’s as comforting as it is elegant. I remember the first time I made it for friends—they couldn’t believe how simple it was but so delicious. I’m confident you’ll enjoy making and eating it just as much, whether you’re aiming for a quick cozy night or a show-stopping dish. Give it a go and let those flavors bring a little joy to your table!
Print
Enoki Beef Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 beef rolls (serves 4) 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Description
Enoki Beef Rolls are a delicious Japanese-inspired dish featuring thinly sliced beef wrapped around tender enoki mushrooms, cooked to perfection and served with a flavorful savory sauce made from dashi, soy, and mirin. This easy-to-make recipe combines umami-rich ingredients for an elegant yet simple meal or appetizer.
Ingredients
Beef Rolls
- 12 slices thinly sliced beef
- 1 pack enoki mushrooms, split into 12 pieces
- ½ small yellow onion, sliced
- 2 large eggs
Sauce
- 1 cup dashi broth (homemade or instant dashi powder dissolved in water)
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- ½ tablespoon sugar
- ¼ teaspoon black pepper
Garnish
- 1 stalk green onion, diced
- 1 tablespoon sesame seeds
Instructions
- Prepare the filling: Split the enoki mushrooms into 12 portions. Slice the yellow onion thinly and lightly sauté or set aside raw based on preference for texture in the rolls.
- Assemble the beef rolls: Lay out each slice of thinly sliced beef flat. Place one portion of enoki mushrooms and a small amount of sliced onion on one edge of each beef slice. Roll the beef tightly around the mushrooms and onion.
- Cook the rolls: Beat the 2 eggs and heat a pan over medium heat, lightly oiling it. Dip each beef roll briefly into the beaten egg then place in the pan. Cook the rolls on all sides until beef is browned and cooked through, and the egg coating is set, about 5-7 minutes.
- Prepare the sauce: In a small saucepan, combine the dashi broth, mirin, soy sauce, sugar, and black pepper. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Simmer gently for 2-3 minutes to develop flavor.
- Finish the dish: Place cooked beef rolls on a serving plate, pour the warm sauce over them, and garnish with diced green onion and sesame seeds for an extra burst of flavor and texture.
Notes
- You can substitute beef with thinly sliced pork or chicken breast if preferred.
- Dashi broth can be made from scratch using kombu and bonito flakes or substituted with instant dashi powder for convenience.
- Adjust the amount of sugar in the sauce to taste for a sweeter or more savory profile.
- Serve as an appetizer or with steamed rice and vegetables for a complete meal.
- For a gluten-free option, use tamari or gluten-free soy sauce.
Keywords: enoki mushrooms, beef rolls, Japanese recipe, quick dinner, savory sauce
