Easy Enoki Beef Rolls
Enoki beef rolls are bundles of enoki mushrooms wrapped in thinly sliced beef and simmered in a sweet dashi broth over a bed of onions. The beef goes into the pan frozen, so the rolls hold their shape and there is nothing to thaw before dinner. One pan, about 25 minutes, and it comes out best spooned over hot rice.
Servings: 4 servings
Calories: 409kcal
Equipment
- Large skillet or shallow pan, 11 to 12 inches, with a lid
Ingredients
- 16 ounces frozen thinly sliced beef chuck | shabu shabu or sukiyaki cut kept frozen
- 2 bundles enoki mushrooms (root ends trimmed) separated into small bundles
- 1 cup sweet yellow onion sliced
- 2 large eggs beaten
For the broth
- 1½ cups water
- 1 teaspoon dashi powder
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ginger (grated) optional
- 2 tablespoon green onion thinly sliced, for garnish
Instructions
- Keep the beef in the freezer until you are ready to fill the rolls. Frozen beef holds its shape and does not tear.16 ounces frozen thinly sliced beef chuck | shabu shabu or sukiyaki cut
- Trim off and discard the tough root ends of the enoki. Rinse under cold water, pat dry, and separate into small, thin bundles.2 bundles enoki mushrooms (root ends trimmed)
- Tuck a bundle of enoki into the center of each frozen beef roll. Repeat with the remaining beef and mushrooms.16 ounces frozen thinly sliced beef chuck | shabu shabu or sukiyaki cut, 2 bundles enoki mushrooms (root ends trimmed)
- In a large skillet or shallow pan, stir together the water, dashi powder, mirin, sake, soy sauce, brown sugar, and ginger until the sugar dissolves. Scatter the onions across the bottom of the pan in an even layer and bring to a gentle simmer over medium heat.1½ cups water, 1 teaspoon dashi powder, 2 tablespoons mirin, 2 tablespoons sake, 2 tablespoons soy sauce, 2 tablespoons brown sugar , 1 teaspoon ginger (grated)
- Arrange the beef rolls over the onions in a single layer, seam side down.16 ounces frozen thinly sliced beef chuck | shabu shabu or sukiyaki cut, 1 cup sweet yellow onion
- Cover and simmer over medium low for 6 to 8 minutes, turning the rolls once or twice.
- Uncover and simmer for another 2 to 4 minutes, until the beef is cooked through and the broth has reduced slightly.
- Pour the beaten eggs over the rolls, cover, and cook for 1 minute until just set. Top with sliced green onion, spoon the broth over the rolls, and serve hot with steamed rice.2 large eggs, 2 tablespoon green onion
Notes
- Beef: Frozen thinly sliced beef chuck sold for hot pot or shabu shabu. Costco sells it as hot pot beef chuck rolls in a 16 ounce package, and Asian markets carry the same thing labeled shabu shabu or sukiyaki beef. Thinly sliced ribeye works and gives a richer broth.
- Keep it frozen: Fill the rolls straight from the freezer. Thawed beef goes tacky, sticks to itself, and tears. If yours is already thawed, roll the slices around the mushroom bundles and cut the covered simmer to about 4 minutes.
- Enoki: Separate into bundles no thicker than a finger. A thick bundle stays raw in the middle and makes the roll bulge open.
- Substitutions: Mirin can replace the sake, though the broth comes out sweeter. Tamari works for the soy sauce, but check the dashi label too, since many instant dashi blends contain wheat.
- The egg is optional: Skip it and simmer the rolls an extra minute or two instead.
- Make-ahead: Fill the rolls up to a day ahead, cover, and keep them in the fridge. Mix the broth ahead and refrigerate it separately for up to 3 days.
- Storage: Up to 4 days in the fridge, stored in the broth rather than drained. They dry out quickly without it.
- Reheating: Gently on the stovetop with the broth over medium heat, or covered in the microwave. Add a splash of water if the broth soaked in overnight.
- Freezing: Do not freeze the cooked rolls. The enoki turn mushy.
- Serving: Steamed rice, and enough of it to catch the broth.
Nutrition
Calories: 409kcal | Carbohydrates: 21g | Protein: 27g | Fat: 22g
