Servings: 1 person
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!
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