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:
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12 thin slices ribeye or sirloin beef (226 g / 0.5 lb), thawed
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200 g (7 oz) enoki mushrooms (or seafood mushrooms)
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1 medium onion, julienned
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1–2 large eggs, beaten (optional)
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1 tbsp vegetable or neutral oil
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1 green onion, thinly sliced (optional garnish)
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½ tsp sesame seeds (optional garnish)
For the broth:
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½ cup dashi (or 1 tsp instant dashi + ½ cup water)
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¼ cup mirin
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3 tbsp soy sauce
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1½ tbsp sake, dry sherry, or rice vinegar
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1 tbsp white or cane sugar
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2 garlic cloves, minced
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½ tsp minced ginger
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⅛ tsp black pepper
Instructions
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Make the Broth
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Mix dashi, mirin, soy sauce, sake, sugar, garlic, ginger, and black pepper until sugar dissolves.
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Prep the Mushrooms
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Trim enoki bases by ½ inch, rinse gently, pat dry, and divide into 12 small bunches.
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Roll It Up
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Lay beef slices flat, place mushroom bunch at one end, and roll tightly, letting mushroom tops peek out.
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Cook the Rolls
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Heat oil in a large skillet over medium heat. Sauté onions for 1 minute.
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Arrange onions in a single layer, place beef rolls seam side down, then pour in broth.
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Cover and simmer 3–5 minutes until beef is mostly cooked.
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Finish with Egg (Optional)
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Drizzle beaten egg in a circular motion. Cover and cook 1–2 minutes until softly set.
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Serve
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Garnish with green onions and sesame seeds. Serve hot over rice.
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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