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.
- Prep rolls and sauce ahead to save time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 185mg
