Name: Easy 20-Minute Enoki Beef Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 12 thin slices ribeye or sirloin beef (226 g / 0.5 lb), thawed; 200 g (7 oz) enoki mushrooms (or seafood mushrooms); 1 medium onion, julienned; 1–2 large eggs, beaten (optional); 1 tbsp vegetable or neutral oil; 1 green onion, thinly sliced (optional garnish); ½ tsp sesame seeds (optional garnish); ½ cup dashi (or 1 tsp instant dashi + ½ cup water); ¼ cup mirin; 3 tbsp soy sauce; 1½ tbsp sake, dry sherry, or rice vinegar; 1 tbsp white or cane sugar; 2 garlic cloves, minced; ½ tsp minced ginger; ⅛ tsp black pepper

Jump to Recipe

If your weeknights feel like a sprint between errands, emails, and trying to find matching socks, let me introduce you to your new dinner lifesaver: Enoki Beef Rolls.

This cozy Japanese main dish looks fancy (hello, adorable beef-wrapped mushrooms!) but it comes together in just 20 minutes. It’s flavorful, comforting, and cooked entirely in one pan—because who has time for a sink full of dishes?

Imagine tender slices of beef hugging delicate enoki mushrooms, simmered gently in a savory-sweet dashi broth, and finished with silky egg and fragrant sesame. It’s everything we love about Japanese home cooking—simple, soulful, and seriously delicious.

Why You’ll Love These Enoki Beef Rolls

Quick dinner magic: From prep to plate in just 20 minutes.
One-pan recipe: Less cleanup, more chill time.
Layers of flavor: Dashi, soy, mirin, and ginger make a beautifully balanced sauce.
Protein-packed comfort: A warm, satisfying dish without feeling heavy.

Ingredients

Main:

12 thin slices ribeye or sirloin beef (226 g / 0.5 lb), thawed
200 g (7 oz) enoki mushrooms or seafood mushrooms
1 medium onion, julienned
1–2 large eggs, beaten (optional but lovely)
1 tbsp vegetable or neutral oil
1 green onion, thinly sliced (optional garnish)
½ tsp sesame seeds (optional garnish)

For the broth:

½ cup dashi (or 1 tsp instant dashi + ½ cup water)
¼ cup mirin
3 tbsp soy sauce
1½ tbsp sake, dry sherry, or rice vinegar
1 tbsp white or cane sugar
2 garlic cloves, minced
½ tsp minced ginger
⅛ tsp black pepper

Step-by-Step Instructions

1. Make the Broth

In a small bowl, mix dashi, mirin, soy sauce, sake, sugar, garlic, ginger, and black pepper. Stir well until the sugar dissolves. Set aside—this is where all that Japanese main dish magic happens.

2. Prep the Mushrooms

Trim about ½ inch off the base of the enoki mushrooms. Rinse gently, pat dry, and divide into 12 small bunches (about ½–¾ inch wide each).

3. Roll It Up

Lay each beef slice flat. Place a mushroom bunch at one end and roll tightly. Let the mushroom tops peek out—they’re the little “bouquet” at the end!

4. Cook the Rolls

Heat oil in a large skillet (11–12 inches) over medium heat.
Add the onions and sauté for 1 minute until slightly browned.
Spread the onions in a single layer, then place the beef rolls seam side down on top.
Pour in the prepared dashi broth and cover. Simmer for 3–5 minutes, just until the beef is mostly cooked.

5. Finish with Eggs (Optional)

Drizzle the beaten eggs over the pan in a slow, circular motion. Cover again and cook 1–2 more minutes until the eggs are just softly set.

6. Garnish & Serve

Sprinkle with sliced green onions and sesame seeds if desired. Serve hot over a bowl of warm rice—and enjoy every savory, steamy bite.

Tips for Perfect Enoki Beef Rolls

Half-frozen beef slices are easier to roll and hold their shape better when cooking.
Don’t overcrowd the pan. Make sure your beef rolls fit snugly but with room to simmer.
Add extra veggies: Thinly sliced carrots or shiitake mushrooms cook beautifully with the rolls.
No dashi? Low-sodium chicken stock with a splash of soy works in a pinch.
Like it spicy? Add a dash of chili oil or a few red pepper flakes to the broth.

A Dish That Brings Me Back

I first made these Enoki Beef Rolls on a night when my fridge was a mystery basket—leftover ribeye slices from hot pot, a bag of enoki mushrooms, and one lonely egg. I threw them in a pan with my go-to dashi broth blend, crossed my fingers, and hoped for the best.

The result? A dish so good I texted the recipe to three friends before I even finished my bowl. Now, it’s one of my weeknight saviors—especially when I want something cozy but don’t have time for a full production.

What to Serve With Enoki Beef Rolls

While this Japanese main dish is perfectly satisfying on its own, here are a few easy sides that pair like a dream:

Steamed white or brown rice – perfect for soaking up the broth.
Miso soup – a classic starter.
Cucumber salad – something cool and crunchy to balance the richness.
Pickled radish or kimchi – for that extra zing.
Cold soba noodles – in summer, these make a refreshing side.

How to Store & Reheat

Fridge: Store leftover beef rolls (and broth!) in an airtight container for up to 3 days.
Freezer: Freeze fully cooled rolls and broth in a freezer-safe container for up to 2 months.

To Reheat:

Stovetop: Simmer gently in the broth until warmed through.
Microwave: Reheat in 30-second bursts, covered, until hot. Add a splash of water or broth if it seems dry.

Egg tip: If you used eggs, they may firm up on reheating. Add fresh egg when serving if you prefer that silky texture.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Assemble the rolls in the morning and refrigerate. Cook fresh when ready—dinner in 10 minutes flat!

What beef is best for Enoki Beef Rolls?

Ribeye and sirloin are top picks. You want tender, thin cuts that cook fast and roll easily.

Do I need dashi for this?

Dashi adds classic Japanese depth, but low-sodium chicken stock with a bit of soy sauce can be used if needed.

Can I skip the egg?

Totally optional. It adds richness and texture but the rolls are delicious without it.

Whether you’re trying out a quick dinner idea or just craving something warm and satisfying, these Enoki Beef Rolls check every box. They’re cozy, fast, and flavorful—and feel like a tiny celebration of everyday cooking.

So go ahead, roll up something delicious tonight. And don’t be surprised if this one-pan recipe becomes your newest weeknight favorite.

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