20-Minute Enoki Beef Rolls

Ingredients

• 1 package Enoki mushrooms (separated into bite-sized bundles)
• 0.5 lb Thinly sliced beef ribeye (shabu-shabu style)
• 0.5 cup Dashi broth
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tsp Sugar
• Black pepper (to taste)
• 0.5 Yellow onion (thinly sliced)
• 2 Eggs (beaten)
• Green onions (sliced for garnish)

Steps

1. 1

   Separate the enoki mushrooms into small, bite-sized bundles.

2. 2

   Wrap each enoki bundle tightly with a slice of the thinly sliced ribeye beef.

3. 3

   In a small bowl, combine the dashi broth, soy sauce, mirin, sugar, and black pepper to create the cooking sauce.

4. 4

   Heat a large skillet over medium heat and add the thinly sliced yellow onions, cooking them until they begin to caramelize.

5. 5

   Place the beef-wrapped enoki rolls into the skillet in a single layer on top of the onions.

6. 6

   Pour the prepared sauce over the rolls.

7. 7

   Cover the skillet with a lid and cook until the beef is mostly browned.

8. 8

   Remove the lid and flip the beef rolls to ensure even cooking.

9. 9

   Drizzle the beaten eggs over the rolls and cook until the eggs are just set.

10. 10

    Garnish with sliced green onions and serve immediately with a side of warm rice.

Notes

For the best results, use 'shabu-shabu' or 'sukiyaki' style beef found in the refrigerated section of Asian grocery stores. If dashi broth is unavailable, you can substitute with beef or vegetable broth, though the flavor profile will change slightly.

Nutrition per serving

• dinner
• quick-meal
• japanese
• beef
• mushrooms
• high-protein
• savory