Enoki Beef Rolls have become my latest dinner savior for those busy days! The combination of tender beef, crunchy mushrooms, and that amazing sauce is an absolute game-changer.
I got totally hooked, and I’ve been repeating this dish for the last week. Trust me, you’re bound to get addicted too!
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🙋♀️ What are Enoki Mushrooms?
Enoki mushrooms are a variety of mushrooms highly popular in Asian cuisine, particularly in Japanese, Korean, and Chinese cooking. The name “Enoki” is derived from the Japanese word “Enokitake” (エノキタケ). They are also known as needle mushrooms due to their resemblance to a bunch of needles.
These mushrooms boast a mild flavor and a crunchy texture. When cooking, Enoki mushrooms turn juicy. They could absorb all the delicious sauce and broth, making them a sought-after ingredient in many East Asian dishes like hot pot, soup, or stir-fries.
In South East Asian cuisine, like Vietnamese (my home country), Enoki mushrooms used to not be a traditional ingredient; we were much more familiar with straw mushrooms. But these days, they have gained popularity. In Vietnam, Enoki beef rolls have become a hit at BBQ parties.
❤️ Why you will love this recipe?
Today, I made Enoki beef rolls over rice. It’s not a BBQ style, but rather a dish served with rice. It’s like a fusion between Japanese Beef Rice Bowl (Gyudon) and Chicken & Egg Rice Bowl (Oyakodon).
The sauce with eggs is absolutely a BOMB! It elevates the flavor multiple times.
If you love Japanese food, you could try these recipes:
🍄 Ingredients for Enoki Beef Rolls
- Enoki mushrooms: Use half a bag per serving.
- Thinly sliced beef: This is the beef for hot pot. And you could find them at Asian markets.
- Onion: One small or half of a large onion.
- Eggs: two eggs for per serving
- Sauce: Light soy sauce, sugar, chicken powder, water and sesame oil.
Preparing the ingredients:
- Trim the roots off the Enoki and break them into small sections.
- On a plate or cutting board, lay out one slice of beef. Place one section of Enoki on top and tightly roll the beef around it. Repeat for the remaining beef slices.
- Thinly slice the onion.
- Prepare the sauce by mixing light soy sauce, sugar, chicken powder, water, and sesame oil.
- In a bowl, crack the eggs and use chopsticks or a fork to lightly beat them.
- In a pan, heat 1 tbsp of cooking oil. Add the sliced onion, spreading it evenly across the pan. Cook the onion over medium-low heat until it develops a slight char and turns translucent.
- Arrange the Enoki beef rolls in a single layer in the pan. Cook over medium-high heat, occasionally rotating the rolls for even cooking.
- Pour the sauce over the rolls, cover with a lid, and cook the beef for about 2-3 minutes.
- Remove the lid, drizzle the 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.
- Serve the hot Enoki beef rolls with the sauce over steamed rice, garnished with scallions and roasted sesame seeds on top. Enjoy!
🌟 Where to buy Enoki Mushrooms
You could find Enoki mushrooms at any big Asian markets in the refrigerated aisle.
🌟 Using leftover Enoki Mushrooms
If the Enoki is still in the packaging, you can keep it fresh in the fridge for up to 4 weeks.
Use leftover Enoki in soups or stir-fries the next days. To keep them fresh longer, wrap them in kitchen paper without rinsing. Keep the mushrooms in an airtight box, and use within a week.
🌟 Helpful Tips
- For the beef: Fresh ones work best; I used frozen sliced beef, and it’s a tad tricky to roll without tearing the meat.
- Don’t overcook since the beef could become dry and touch.
- I recommend using Japanese or Korean soy sauce. If you go for Chinese light soy sauce or Maggi seasoning sauce, the flavor will vary, so adjust the sauce ratio accordingly.
- Onions can be swapped with green onions or leeks; garlic might be a bit overpowering.
- For the rice, go for jasmine rice or japonica rice (the short-grain rice used for making sushi rice). They’re stickier and fluffier compared to others like basmati rice. My microwaved jasmine rice takes less than 20 minutes to cook.
More swift ideas for your busy dinners:
Enoki Beef Rolls Over Rice (Super Easy)
- ½ bag Enoki mushrooms
- 1 slices beef (the ones for hot pot)
- 1 bulb small onion
- 2 eggs
- ¼ cup water (60ml)
- 3 tbsp light soy sauce
- ½ tbsp chicken powder
- 1½ tbsp sugar
- ½ tbsp sesame oil
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!
- For the beef: Fresh is ideal. When using frozen slices, it’s a bit tricky to roll without tearing.
- Avoid overcooking the beef; it could become dry and touch.
- Japanese or Korean soy sauce works best. Chinese light soy sauce or Maggi seasoning will yield different flavors, so adjust ratios.
- You could swap onions for green onions or leeks; garlic can be overpowering.
- For the rice, jasmine rice or japonica rice (the short-grain rice used for making sushi rice) works best. They’re stickier and fluffier compared to others like basmati rice. My microwaved jasmine rice takes less than 20 minutes to cook.