5-Ingredient Beef & Enoki Mushroom Rolls
This Beef and Enoki Mushroom Rolls recipe is simple yet delicious, offering a perfect balance of savoury, umami-rich flavours.
Whether you use pre-sliced hot pot beef or opt for the more budget-friendly homemade slicing method, you’ll end up with a restaurant-quality dish right at home!
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About this recipe
What Are Beef & Enoki Mushroom Rolls?
Beef and enoki mushroom rolls are a simple yet flavourful dish that combines thinly sliced beef with delicate, earthy enoki mushrooms.
Wrapped tightly and pan-seared to perfection, these rolls are then glazed in a savoury-sweet sauce, making them an irresistible appetiser or side dish.
This dish is popular in Japanese and Korean cuisine and pairs wonderfully with rice, noodles, or a fresh side salad.
Why You'll Love This Recipe
- Quick & Easy: Minimal ingredients and short cooking time make this a perfect weeknight dish.
- Umami-Packed: The combination of beef, mushrooms, and a rich soy-based glaze creates an explosion of savoury flavours.
- Versatile: You can customise the sauce to be sweeter, spicier, or tangier based on your preference.
- Budget-Friendly Option Available: Whether you use pre-sliced hot pot beef or slice your own at home, this recipe works for all budgets.
How to Prepare Thinly Sliced Beef at Home
If you can’t find pre-sliced hot pot beef, you can easily prepare it yourself using a frozen beef block.
Budget-Friendly Method:
- Choose the right cut – Opt for well-marbled cuts like ribeye, sirloin, or flank steak.
- Freeze for easier slicing – Place the beef in the freezer for about 1–2 hours until it is firm but not rock solid.
- Use a serrated knife – Carefully slice the beef as thinly as possible, ideally under 2mm thickness.
By partially freezing the beef, you get clean, thin slices that closely resemble store-bought hot pot beef.
Possible Substitutes & Variations
- Beef Alternatives: Try using pork belly or chicken slices for a different take.
- Vegetarian Option: Replace beef with firm tofu or use more mushrooms wrapped in seaweed.
- Sauce Variations: Add a splash of chilli oil for spice or use teriyaki sauce for a sweeter glaze.
Ingredients
- 200g thinly sliced beef (hot pot slices or homemade – see notes above)
- 100g enoki mushrooms, trimmed and cleaned
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 clove garlic, minced
- Sesame seeds & spring onions (optional for garnish)
Pair it with
Instructions
Step 1: Prepare the Beef and Mushrooms
- If using store-bought hot pot beef, separate the slices carefully to avoid tearing.
- If using homemade sliced beef, ensure your pieces are thin and even.
- Take a small bundle of enoki mushrooms (about 5-6 strands) and trim the bottom.
- Place the enoki mushrooms at one end of the beef slice and roll tightly. Repeat until all are wrapped.
Step 2: Cook the Rolls
- Heat 1 tbsp of cooking oil in a pan over medium heat.
- Place the rolls seam-side down and sear for about 60 seconds until lightly browned.
- Rotate the rolls to ensure even cooking, about 3 minutes total.
Step 3: Make the Sauce
- In a small bowl, mix soy sauce, mirin with the minced garlic.
- Pour the sauce over the rolls and simmer for 1-2 minutes, allowing them to soak up the flavour. Cooking too long may result in tougher and drier beef.
Step 4: Garnish and Serve
- Sprinkle with sesame seeds and chopped spring onions.
- Serve hot with rice or noodles and enjoy!
FAQs
Can I use a different type of mushroom?
Yes! Shiitake or oyster mushrooms can work as an alternative, though enoki’s texture pairs best with thin beef slices.
What if I don’t have mirin?
You can substitute it with honey or a bit of brown sugar mixed with water for sweetness.
Can I bake these instead of pan-frying?
Yes, bake at 200°C (400°F) for about 10 minutes, then broil for an extra 2-3 minutes for crispiness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan for best texture.
Video demonstration
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