Description
A quick and comforting Japanese one-pan main dish featuring tender beef slices wrapped around delicate enoki mushrooms, simmered in a savory-sweet dashi broth, and finished with optional egg, sesame, and green onions. Ready in just 20 minutes, it’s perfect for busy weeknights yet elegant enough to impress.
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)
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
Instructions
Make the Broth
Mix dashi, mirin, soy sauce, sake, sugar, garlic, ginger, and black pepper until sugar dissolves.
Prep the Mushrooms
Trim enoki bases by ½ inch, rinse gently, pat dry, and divide into 12 small bunches.
Roll It Up
Lay beef slices flat, place mushroom bunch at one end, and roll tightly, letting mushroom tops peek out.
Cook the Rolls
Heat oil in a large skillet over medium heat. Sauté onions for 1 minute.
Arrange onions in a single layer, place beef rolls seam side down, then pour in broth.
Cover and simmer 3–5 minutes until beef is mostly cooked.
Finish with Egg (Optional)
Drizzle beaten egg in a circular motion. Cover and cook 1–2 minutes until softly set.
Serve
Garnish with green onions and sesame seeds. Serve hot over rice.
Notes
Half-frozen beef slices are easier to roll.
Don’t overcrowd pan—ensure rolls have room to simmer.
Add extra veggies like carrots or shiitake mushrooms.
Substitute chicken stock + soy if no dashi is available.
Adjust spice with chili oil or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop (one-pan)
- Cuisine: Japanese