I enjoy making these enoki beef rolls when I want a fast, satisfying dish that still feels special. I wrap tender slices of beef around delicate enoki mushrooms, cook them gently over sweet caramelized onions, and finish everything in a savory, lightly sweet sauce with soft-set egg. It’s comforting, full of umami, and perfect for busy days when I don’t want to compromise on flavor.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with minimal prep and delivers restaurant-quality taste at home. The enoki mushrooms absorb the sauce beautifully while adding a subtle chew, and the beef stays tender and juicy. I also like how flexible it is, whether I serve it as a simple dinner with rice or as a shareable appetizer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 slices thinly sliced beef
1 pack enoki mushrooms, trimmed and divided into 12 bundles
½ small yellow onion, thinly sliced
2 large eggs
1 cup dashi broth
2 tablespoons mirin
3 tablespoons soy sauce
½ tablespoon sugar
¼ teaspoon black pepper
1 stalk green onion, finely chopped
1 tablespoon sesame seeds
1 tablespoon olive oil
Directions
I start by trimming the roots from the enoki mushrooms and separating them into small, even bundles. I wrap each bundle tightly with one slice of beef and set them aside.
In a small bowl, I mix the dashi broth, mirin, soy sauce, sugar, and black pepper until everything is well combined.
I heat the olive oil in a large skillet over medium heat and cook the sliced onion until it becomes soft, translucent, and lightly caramelized. I arrange the beef rolls in a single layer over the onions, drizzle the sauce evenly on top, and cover the skillet. I let the rolls cook for about 3 minutes, then gently flip them and cook for another 1 to 2 minutes.
I lightly beat the eggs and drizzle them over the beef rolls. I let everything simmer until the eggs are just cooked and silky, then remove the skillet from the heat. I finish the dish with green onions and sesame seeds before serving.
Servings And Timing
I usually make this recipe for 2 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
I sometimes use thinly sliced chicken instead of beef for a lighter version. When I want more vegetables, I add zucchini, carrots, or asparagus to the pan with the onions. For extra depth of flavor, I like sautéing a little minced garlic or ginger before adding the onions.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, I prefer warming the rolls gently on the stovetop with a lid, adding a splash of water if needed. I also reheat them in the microwave, keeping them covered so they stay moist.
FAQs
Can I use a different type of mushroom?
I sometimes use shiitake or oyster mushrooms, but I find enoki mushrooms give the best texture and soak up the sauce the most evenly.
How do I keep the beef rolls from falling apart?
I make sure to wrap the beef tightly around the mushrooms and cook them seam-side down first to help them hold their shape.
Is this recipe very salty?
I find the balance just right, but I reduce the soy sauce slightly if I’m using a saltier brand.
Can I make this dish ahead of time?
I like it best freshly cooked, but I sometimes prep the rolls and sauce ahead and cook everything just before serving.
What do I usually serve with enoki beef rolls?
I almost always serve them with steamed rice, but they also pair well with noodles or simple vegetable sides.
Conclusion
I keep this enoki beef rolls recipe in regular rotation because it’s quick, comforting, and packed with flavor. The combination of tender beef, savory sauce, and delicate mushrooms makes it a dish I truly enjoy cooking and sharing.
Enoki Beef Rolls are a quick, umami-packed dish made by wrapping tender beef slices around delicate enoki mushrooms, then simmering them in a savory soy-based sauce with caramelized onions and soft eggs. Perfect for busy weeknights or a cozy appetizer.
Total Time:20 minutes
Yield:2 servings
Ingredients
12 slices thinly sliced beef
1 pack enoki mushrooms, trimmed and divided into 12 bundles
1/2 small yellow onion, thinly sliced
2 large eggs
1 cup dashi broth
2 tablespoons mirin
3 tablespoons soy sauce
1/2 tablespoon sugar
1/4 teaspoon black pepper
1 stalk green onion, finely chopped
1 tablespoon sesame seeds
1 tablespoon olive oil
Instructions
Trim enoki mushroom roots and divide into 12 bundles.
Wrap each bundle with one beef slice and set aside.
In a bowl, mix dashi broth, mirin, soy sauce, sugar, and black pepper.
Heat olive oil in a skillet over medium heat. Cook onions until soft and lightly caramelized.
Place beef rolls seam-side down over onions. Pour sauce over and cover skillet.
Cook for 3 minutes, flip the rolls, and cook another 1–2 minutes.
Lightly beat eggs and drizzle over the skillet. Simmer gently until eggs are softly set.
Remove from heat and garnish with green onions and sesame seeds. Serve hot.
Notes
Cook seam-side down first to prevent rolls from unraveling.
Use low-sodium soy sauce to control saltiness.
Great with steamed rice or noodles as a main dish.
