Japanese Enoki Beef Rolls

Enoki beef rolls are one of my favorite Japanese dishes. The tender marinated beef and chewing enoki mushrooms rolled into bite sized scrolls will definitely be something being fought over at the dinner table.

I have to say, I was never a fan of mushrooms. The taste grosses me out and when thinking about how they are grown made me dislike them even more. But surprisingly, when trying enoki mushrooms, this was the one mushroom I could accept. It doesn’t have that super strong mushroom fragrant and I really like the funny little texture it’s got. So if you’re the same and you don’t like mushrooms, enoki is a great way to start incorporating them into your diet if you’re looking try something new.
I seriously can get enough of these enoki beef rolls! Simply smothered in soy, ginger and garlic deliciousness, how could anyone resist?
My mom actually made this dish before me and I set out to make an even better one. And I must give it to myself, I think I did it. (Sorry mom!)
This dish is ready to go in just a few easy steps: marinate the beef, wrap up enoki and pan fry them to perfection. Trust me, this will become one of your go to recipes for any occasion or just when your craving a little trip to Japan in your very own dinning room!
  • this slices Beef strips
  • Enoki Mushrooms
  • 1 clove Garlic, finely chopped
  • 1 cm Ginger, finely chopped
  • 2 tbs Low Sodium Soy Sauce
  • 1 tbsp Cooking Wine
  • 1 tbsp Sesame Oil, plus more for frying
  • Pinch of Salt
  1. Combine garlic, ginger, soy sauce, cooking wine and sesame oil in a bowl.
  2. Place beef slices into dish and evenly coat the beef in marinade. Place in the fridge for at least half an hour.
  3. Slice the roots off enoki mushrooms, leaving enough so that the ends are still stuck together. Break into small sections and soak in a bowl of water with a pinch of salt. Let it soak for 10 – 15 minutes, then drain.
  4. On a clean surface, stretch beef slices and top with two small sections of enoki facing opposite directions. Roll the beef tightly around the enoki at a slight diagonal. Repeat until there is not more beef.
  5. Heat the sesame oil in a pan over medium high heat. Add the rolls and cook, rotating every few minutes until browned.
  6. Once cooked through, remove from pan and transfer onto serving plate, pouring any remaining sauce from the pan over the beef.
  • Cooking them in sesame adds additional flavor and fragrance.
  • I used thinly sliced beef, the kind used for hot pot. It helps the cooking time as well as being more flexible as it’s easier to roll.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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