These Enoki Beef Rolls are a fantastic appetizer that can be made in under 30 minutes! They feature beef wrapped around delicate enoki mushrooms simmered in a sweet and savory sauce.
Jump to:
🥢 What are Enoki Beef Rolls?
They're a classic Japanese appetizer made by wrapping enoki mushrooms with thin slices of beef. Lately, I've been noticing them everywhere on social media.
My mom used to make these for dinner, but I only found out recently that they're originally from Japan. It's strange because I've never seen them on the menu at Japanese restaurants in Canada.
🥩 What Beef To Use?
I recommend using pre-sliced hotpot meat! It's convenient, and they come perfectly sliced already. Choose fattier beef with lots of marbling, like ribeye and brisket.
Why You'll Love This Recipe
- Quick & Simple: It only takes 30 minutes, and there aren't that many steps!
- Foul-proof: It's hard to mess these up; even if you overcook the beef, it stays tender due to its thin slices.
- Party favorite: I've never seen a dish that brings more smiles to a party. They're delicious and super easy to share with others.
🧂 Ingredients
- Thinly sliced beef: Pre-sliced hotpot meat works great for this! Choose fattier beef with lots of marbling, like ribeye and brisket.
- Enoki Mushrooms: Find at the Asian grocery store.
- Garlic: Use freshly minced for the best flavor.
- Sake: If you can't find it, substitute it with water.
- Soy Sauce: Use light soy sauce, not dark soy sauce.
- Mirin: A Sweet Japanese cooking wine.
- Sugar: Extra sweetness.
- Toasted Sesame Oil: Drizzle at the end to add a nutty aroma.
🔪 Instructions
STEP 1: Mix sauce ingredients in a small bowl: sake, soy sauce, mirin, and sugar.
STEP 2: Rinse enoki mushrooms, slice off the roots, and separate into small strands.
STEP 3: Wrap enoki with the beef slices.
STEP 4: Heat one tablespoon of oil in a skillet over medium-high heat until it shimmers. Fry enoki mushrooms in batches until the bottom turns brown. Remove the mushrooms to a plate, leaving the oil behind.
STEP 5: Add minced garlic to the pan, quickly add the enoki mushrooms, and pour in the sauce. Cover the skillet, reduce heat to low, and let it simmer for 3 minutes. Remove the lid and drizzle on sesame oil and green onions. Enjoy!
🥡 Storage & Leftovers
Storing: Keep any leftover enoki beef rolls in an airtight container in the fridge for up to three days.
Reheating: Warm up leftovers in the microwave or stovetop over medium heat with a tablespoon of water.
🍽 More recipes you'll love
📋 Recipe
Easy Enoki Beef Rolls
Ingredients
Enoki beef rolls
- 400 g thinly sliced beef (see notes)
- 2 packages enoki mushrooms
- 1 tablespoon neutral oil (like canola or vegetable)
- 1 clove garlic (minced)
- 2 teaspoon toasted sesame oil
- green onions (for garnishing)
Instructions
- Mix sauce ingredients in a small bowl.
- Rinse enoki mushrooms, slice off the roots, and separate into small strands.
- Wrap enoki with the beef slices.
- Heat one tablespoon of oil in a skillet over medium-high heat until it shimmers. Fry enoki mushrooms in batches until the bottom turns brown. Remove the mushrooms to a plate, leaving the oil behind.
- Add minced garlic to the pan, quickly add back the enoki mushrooms, and pour in the sauce. Cover the skillet, reduce heat to low, and let it simmer for 3 minutes.
- Remove the lid and drizzle on sesame oil and green onions. Enjoy!
Leave a Reply