Description
Tender beef-wrapped enoki mushrooms are simmered over sweet onions and finished with silky eggs for a comforting, protein-packed meal inspired by Japanese home cooking.
Ingredients
Units
Scale
- 1/2 lb thinly sliced beef (~20 slices)
- 75 g enoki mushrooms (3 oz)
- 1/2 large yellow onion, thinly sliced
- 1/4 tsp black pepper
- 1/2 tbsp ginger, grated
- 3 eggs, beaten
- 3 tbsp soy sauce
- 2/3 cup dashi (or 1 tbsp hondashi + 3/4 cup water)
- 2 tbsp mirin
- 1 tsp granulated sugar
- Chopped green onions, for garnish (optional)
- 2 servings Japanese short-grain or medium-grain rice, cooked
Instructions
- Trim the root end off the enoki mushrooms and separate them into small bundles about ½ inch thick.
- Take one slice of beef and tightly wrap it around each small bundle, rolling from one end to the other so the beef holds the enoki together like a small log. Repeat until all beef and mushrooms are used.
- In a medium pan over medium heat, add a small splash of oil and sauté the sliced onions for about 5 minutes until softened and slightly sweet.
- Reduce heat to medium-low and place the enoki-wrapped beef rolls over the onions.
- Pour in dashi, soy sauce, mirin, and sugar directly into the pan. Bring to a gentle simmer.
- Let the beef rolls cook for about 1 minute until they start to turn just opaque and absorb the broth.
- Pour the beaten eggs evenly over everything. Cover with a lid and cook for 2 – 3 minutes, depending on desired doneness (runny to softly set).
- Spoon over hot rice and top with green onions if using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2-3