Japanese Style Enoki Beef Rolls

Enoki Beef Rolls (24 of 27)

Felt like making something asian tonight. Saw some sliced sukiyaki beef and enoki mushrooms sitting in the supermarket staring aimlessly back at me so thought I’d put them to good use and make some enoki mushrooms wrapped beef rolls.

INGREDIENTS:

  • 1/2 pound thinly sliced beef (packaged korean/japanese style beef, hot pot beef, etc.)
  • 1 pack of enoki mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons brown sugar
  • 1 tablespoon minced ginger
  • 2 garlic cloves, crushed
  • 1/2 tablespoon dried chillies

METHOD:

1) In a pyrex or large bowl, mix soy sauce, sake, brown sugar, ginger, garlic and dried chills together.

Enoki Beef Rolls (2 of 27)

Enoki Beef Rolls (3 of 27)

2) Soak beef slices into the mixture. Marinade for at least an hour.

Enoki Beef Rolls (7 of 27)

3) Remove mushrooms from packaging and cut and discard base. Wash in colander and soak in boiling water for 3 minutes to soften and loosen the mushrooms. Drain well.

Enoki Beef Rolls (9 of 27)

Enoki Beef Rolls (10 of 27)

4) Now for the fun part! Wrap a slice of beef around a bunch of enoki mushrooms fairly tightly to form a neat roll.

Enoki Beef Rolls (12 of 27)

5) Heat up a griddle or cast iron pan and cook for about 2 minutes each side.

Enoki Beef Rolls (16 of 27)

Enoki Beef Rolls (18 of 27)

6) Layer the rolls on to a warm plate. Turn off the heat and pour in the remaining marinade to make a sauce. Pour the sauce on the rolls (be careful not to burn yourself if using a case iron skillet) and serve.

Enoki Beef Rolls (23 of 27)

Enoki Beef Rolls (26 of 27)

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