Enoki Beef Rolls have seriously saved my dinners lately—especially on those hectic days when I just want something quick but still delicious. There’s just something about that tender beef wrapped around those juicy, crunchy little mushrooms, all coated in a glossy, flavorful sauce… it hits the spot every time.
What are Enoki Mushrooms?
If you’ve ever had hot pot or Korean BBQ, you’ve probably seen these long, skinny mushrooms that look like tiny noodles or a bunch of white needles. That’s Enoki! The name comes from Japanese—Enokitake (エノキタケ)—and they’re super popular in Japanese, Korean, and Chinese cooking.
Enoki mushrooms have a super mild taste, but what makes them shine is their texture—crunchy when raw, and juicy once cooked. They’re like little sponges that soak up all the flavor from sauces and broths, which makes them perfect for soups, stir-fries, and, of course, hot pots.
Back in Vietnam where I’m from, Enoki mushrooms weren’t really a thing when I was growing up—we mostly used straw mushrooms. But times have changed! These days, Enoki mushrooms are everywhere, and one of the most popular ways to enjoy them? Wrapped in beef and grilled at BBQ parties. Total crowd-pleaser.
What makes this recipe so good?
I made Enoki Beef Rolls today, but instead of grilling them like at BBQs, I served them over warm rice—and wow, it turned out amazing.
Imagine a comforting rice bowl that’s somewhere between Gyudon and Oyakodon—tender beef, juicy mushrooms, and a silky egg sauce poured on top. The sauce is honestly the star here. Rich, savory, slightly sweet… it ties everything together and makes the whole dish feel extra cozy.
It’s one of those meals you’ll want to curl up with after a long day. Simple, quick, and ridiculously satisfying.
Ingredients
- Enoki mushrooms – I usually use about half a pack per serving. Give them a quick trim and rinse before cooking.
- Thinly sliced beef – The kind made for hot pot works perfectly. You can find it at most Asian grocery stores—just look in the freezer section.
- Onion – One small onion is enough, or half of a big one. Slice it thin so it melts nicely into the sauce.
- Eggs – Two eggs per serving. They make the sauce rich and silky.
- The sauce – Just a simple mix of light soy sauce, sugar, chicken powder, water, and a dash of sesame oil.
Instructions
Step 1: Prep the Ingredients — Trim off the Enoki roots and break them into small bundles. Thinly slice your onion. In a bowl, beat the eggs lightly. Mix your sauce: light soy sauce, sugar, chicken powder, water, and sesame oil.
Step 2: Roll the Beef — Lay out one slice of beef, place a bundle of Enoki on top, and roll it up tightly. Repeat until you’re done with all the beef slices.
Step 3: Cook the Dish — Heat a bit of oil in a pan. Add the onions and sauté until soft and slightly charred. Add the beef rolls in a single layer and sear them on all sides. Pour in the sauce, cover, and let everything simmer for 2–3 minutes.
Step 4: Add the Egg & Serve — Drizzle the beaten eggs over the beef rolls (avoid the edges of the pan), cover again, and cook just until the eggs are softly set. Serve everything over steamed rice and top with scallions and roasted sesame seeds. Enjoy!
What to Do with Leftover Enoki Mushrooms
If your Enoki mushrooms are still sealed in the original packaging, you’re in luck—they can stay fresh in the fridge for up to 4 weeks.
But once opened, it’s best to use the leftovers within a few days. I like to throw them into quick soups or stir-fries the next day. To keep them fresh a little longer, don’t rinse them yet—just wrap the mushrooms in a piece of kitchen paper, pop them into an airtight container, and stash them in the fridge. That usually buys you up to a week.
Helpful Tips
For the beef: Fresh is always easier to work with. I used frozen hot pot beef slices, and while they taste great, they’re a bit delicate—easy to tear when rolling.
Don’t overcook! Thin beef dries out quickly and can turn a little tough, so keep an eye on the timing.
Soy sauce matters: I recommend using Japanese or Korean soy sauce for this recipe. If you’re using Chinese light soy sauce or Maggi seasoning sauce, the flavor will be different—just tweak the sauce ratio to your taste.
No onion? No problem: You can sub it with green onions or even leeks. I wouldn’t go for garlic though—it might overpower the dish.
The rice: Stick with jasmine rice or short-grain Japonica rice (the kind used in sushi). They’re softer and stickier than long-grain types like basmati. I usually just microwave jasmine rice—it takes under 20 minutes and turns out great!
More swift ideas for your busy dinners
(Kimchi & Pork stir-fry)
(Gà xào xả ớt)
(Trứng Chiên)
Enoki Beef Rolls Over Rice (Super Easy)
Ingredients
- ½ bag Enoki mushrooms
- 6 slices beef (the ones for hot pot)
- 1 bulb small onion
- 2 eggs
- 4 tbsp water (60ml)
- 3 tbsp light soy sauce
- ½ tbsp chicken powder
- 1½ tbsp sugar
- ½ tbsp sesame oil
Instructions
Prepare the ingredients:
- Remove the root part from the Enoki and break them into small sections.
- On a plate or cutting board, stretch a slice of beef. Add a section of Enoki on top and roll the beef tightly around it. Repeat for the remaining beef slices.
- Slice the onion thinly.
- Make the sauce by combining light soy sauce, sugar, chicken powder, water, and sesame oil.
- In a bowl, crack the eggs and lightly beat them with chopsticks or a fork.
Cook the beef:
- Heat 1 tbsp of cooking oil in a pan. Evenly spread the sliced onion across the pan and cook over medium-low heat until it gains a slight char and turns translucent.
- Place the Enoki beef rolls in a single layer in the pan, cooking over medium-high heat and occasionally rotating the rolls for even cooking.
- Drizzle the sauce over the rolls, cover with a lid, and let the beef cook for 2-3 minutes.
- Remove the lid, pour he beaten eggs in a circular pattern over the beef rolls (avoiding the pan's edges). Close the lid and continue cooking until the eggs are just set but still slightly runny.
- Enjoy the hot Enoki beef rolls with the sauce over steamed rice, topped with scallions and roasted sesame seeds. Bon appétit!
