Easy Enoki Beef Rolls
These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table.
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 12 rolls
Clean flat surface for rolling (such as a bench or large chopping boad)
Small bowl for the marinade
Tongs or cooking chopsticks
- 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 for cooking
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.
- For the most authentic looking enoki beef rolls, buy the beef pre-sliced into paper thin strips. Asian grocers often stock these beef strips in the freezer pre-sliced and ready to go (try asking for hot pot beef), but your local butcher may be willing to do the same on request.
- We recommend slicing each roll in half before serving. This will make them much easier to pick up with chopsticks and eat.
- Why do I need to soak the enoki mushrooms? Soaking enoki mushrooms first makes sure they will be nice and soft rather than chewy and woody. (It also helps to stop them sticking to the frypan if you haven't added enough oil.) Adding a pinch of salt to the water when soaking will also give them an extra zing of flavour.
- How long should enoki beef rolls marinate for? It's best to allow enoki beef rolls to marinate for at least half an hour before cooking so the meat and mushrooms will become tender and soak up all that delicious flavour. If you can leave them for 1-2 hours it will be even better!
- How hot should the pan be when cooking enoki beef rolls? Make sure the frypan is nice and hot so the meat will sears, locking in the juices and keeping the enoki beef rolls nice and tender.
Variations & Substitutes
- To simplify these Japanese beef rolls even further, you could substitute the beef for thinly sliced bacon. In this case, you can even skip the marinade (but where's the fun in that?)
- Don't usually like mushroom? Well enoki might just be for you. They don't taste anything like regular field mushrooms! Instead they have a slight woody sweetness, making them the perfect 'starter' mushroom for those wanting to broaden their palates.
- Can't source fresh enoki mushrooms? You may be able to substitute with canned or dried enoki. We haven't tried this personally, so if you do we'd love to hear about it! Leave us a comment below and tell us how you went.
Calories: 103kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 195mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg