These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Tender marinated beef meets chewy enoki mushrooms in these bite sized morsels that are guaranteed to disappear the instant they hit the table.
I have such a soft spot in my heart for these Enoki Beef Rolls. They bring a smile to my face, and a growl to my stomach, every time I think of them.
And it’s not just because they are can’t-get-enough-of-these-melt-in-your-mouth-bites that are smothered in soy + ginger + garlic deliciousness.
Although that’s definitely a big part of it…
No, the real reason I grin is because they were one of the very first dishes that Sarah and I ever cooked together.
Yep, this innocent little kitchen experiment ignited a whole new culinary caper that started in our kitchen and grew into to a wandering escapade around the world.
Now that this stage of the adventure is nearing its end (less than 3 weeks to go now, what the!) we decided to bring these bad boys out and throw a dinner party for our friends to celebrate.
Actually it was at lunch time, but “lunch party” just doesn’t have the same ring does it?
Despite the teeny tiny Japanese kitchen, and the fact that we had only one frypan to cook everything in, we had our Enoki Beef Rolls ready to rock and roll in minutes flat.
Easy Enoki Beef Rolls
Preparing these Easy Enoki Beef Rolls is ridiculously easy which is another reason why we love them so much. Especially if you buy the beef pre-sliced into extremely thin strips from your butcher or Asian grocer.
1. Marinate beef
2. Wrap up enoki
3. Grill them together into soy soaked perfection (well, Sarah did that part, I provided the moral support. *cough* WINE *cough*)
Who would have thought that something so simple could change our lives?
We definitely recommend slicing each roll in half before serving. That way they’ll be easy to pick up with chopsticks and even easier to eat.
To simplify things even further you could actually make these with thinly sliced bacon – no marinade required (but where’s the fun in that?).
Don’t like mushroom? Well enoki might be for you. They don’t taste anything like other mushrooms, instead they have a slight woody sweetness, making them the perfect ‘starter’ mushroom for those wanting to broaden their palates.
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- 400 g thin sliced beef strips
- 200 g enoki mushrooms
- 1 clove garlic, finely chopped
- 1 cm ginger, finely chopped
- 2 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- Pinch sea salt
- Sesame oil
- Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame sauce in a shallow dish.
- Place beef slices into dish and coat evenly in the marinade. Place in fridge for half an hour minimum.
- Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.
- On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it's wrapped evenly. Repeat for remaining slices of beef.
- Heat sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.
- Once cooked, remove from pan and transfer to a serving plate. Pour remaining sauce from pan over the top and serve immediately.