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Easy Enoki Beef Rolls – Japanese Appetiser
Easy Enoki Beef Rolls are made from delicious marinated beef filled with enoki mushroom. These bite-sized Japanese beef rolls are the perfect Japanese appetiser, guaranteed to disappear the instant they hit the table.
Why We Love This Recipe
- Enoki beef rolls are the perfect appetiser – they’re not only delicious, they’re easy and fun to prepare!
- These Japanese beef rolls with enoki mushrooms are juicy and tender, cooked to perfection in a blend of Japanese flavours. Soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade. Cooked in sesame oil, the flavours are out of this world!
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What You’ll Need to Make Enoki Beef Rolls
- thin sliced beef strips – Korean or Japanese style (hot pot or sukiyaki) beef slices are perfect!
- enoki mushrooms – use fresh mushrooms for the best texture and flavour
- garlic clove – finely chopped
- ginger – freshly grated
- soy sauce
- cooking sake
- mirin
- sea salt
- sesame oil
How To Make Easy Enoki Beef Rolls
Preparing enoki beef rolls is super easy, which is another reason why we love them so much!
Here’s what you need to do:
- Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame sauce in a shallow dish.
- Place beef slices into dish and coat evenly in the marinade. Place in fridge for half an hour minimum.
- Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to soften and add flavour. Drain.
- On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions, so the pretty caps are visible on both ends. Roll the beef tightly around the enoki on a slight diagonal, so it’s wrapped evenly. Repeat for remaining slices of beef.
- Heat sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating a quarter turn every few minutes until browned.
- Once cooked, remove from pan and transfer to a serving plate. Pour remaining sauce from pan over the top and serve immediately.
Tips
- For the most authentic looking enoki beef rolls, buy the beef pre-sliced into paper thin strips. Asian grocers often stock these beef strips in the freezer pre-sliced and ready to go (try asking for hot pot beef), but your local butcher may be willing to do the same on request.
- We recommend slicing each roll in half before serving. This will make them much easier to pick up with chopsticks and eat.
FAQs
Why do I need to soak the enoki mushrooms?
Soaking enoki mushrooms first makes sure they will be nice and soft rather than chewy and woody. (It also helps to stop them sticking to the frypan if you haven’t added enough oil.) Adding a pinch of salt to the water when soaking will also give them an extra zing of flavour.
How long should enoki beef rolls marinate for?
It’s best to allow enoki beef rolls to marinate for at least half an hour before cooking so the meat and mushrooms will become tender and soak up all that delicious flavour. If you can leave them for 1-2 hours it will be even better!
How hot should the pan be when cooking enoki beef rolls?
Make sure the frypan is nice and hot so the meat will sears, locking in the juices and keeping the enoki beef rolls nice and tender.
Variations & Substitutes
- To simplify these Japanese beef rolls even further, you could substitute the beef for thinly sliced bacon. In this case, you can even skip the marinade (but where’s the fun in that?)
- Don’t usually like mushroom? Well enoki might just be for you. They don’t taste anything like regular field mushrooms! Instead they have a slight woody sweetness, making them the perfect ‘starter’ mushroom for those wanting to broaden their palates.
- Can’t source fresh enoki mushrooms? You may be able to substitute with canned or dried enoki. We haven’t tried this personally, so if you do we’d love to hear about it! Leave us a comment below and tell us how you went.
Looking for more Japanese deliciousness? Try your hand at some of these simple and creative Japanese recipes!
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08/10/2019Slow Cooked Sticky Soy Mushrooms
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02/10/2019Takoyaki Sauce – Super Simple Japanese Sauce Recipe
-
19/09/2019
15 Inspiring Pumpkin Recipes from Around the World
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Equipment
- Clean flat surface for rolling (such as a bench or large chopping boad)
- Small bowl for the marinade
- Fry pan
- Tongs or cooking chopsticks
Ingredients
- 400 g thin sliced beef strips
- 200 g enoki mushrooms
- 1 clove garlic finely chopped
- 1 cm ginger finely chopped
- 2 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- Pinch sea salt
- sesame oil for cooking
Instructions
- Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame sauce in a shallow dish.
- Place beef slices into dish and coat evenly in the marinade. Place in fridge for half an hour minimum.
- Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.
- On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it's wrapped evenly. Repeat for remaining slices of beef.
- Heat sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.
- Once cooked, remove from pan and transfer to a serving plate. Pour remaining sauce from pan over the top and serve immediately.
Notes
Tips
- For the most authentic looking enoki beef rolls, buy the beef pre-sliced into paper thin strips. Asian grocers often stock these beef strips in the freezer pre-sliced and ready to go (try asking for hot pot beef), but your local butcher may be willing to do the same on request.Â
- We recommend slicing each roll in half before serving. This will make them much easier to pick up with chopsticks and eat.
FAQs
- Why do I need to soak the enoki mushrooms? Soaking enoki mushrooms first makes sure they will be nice and soft rather than chewy and woody. (It also helps to stop them sticking to the frypan if you haven't added enough oil.) Adding a pinch of salt to the water when soaking will also give them an extra zing of flavour.Â
- How long should enoki beef rolls marinate for? It's best to allow enoki beef rolls to marinate for at least half an hour before cooking so the meat and mushrooms will become tender and soak up all that delicious flavour. If you can leave them for 1-2 hours it will be even better!
- How hot should the pan be when cooking enoki beef rolls? Make sure the frypan is nice and hot so the meat will sears, locking in the juices and keeping the enoki beef rolls nice and tender.Â
Variations & Substitutes
- To simplify these Japanese beef rolls even further, you could substitute the beef for thinly sliced bacon. In this case, you can even skip the marinade (but where's the fun in that?)
- Don't usually like mushroom? Well enoki might just be for you. They don't taste anything like regular field mushrooms! Instead they have a slight woody sweetness, making them the perfect 'starter' mushroom for those wanting to broaden their palates.
- Can't source fresh enoki mushrooms? You may be able to substitute with canned or dried enoki. We haven't tried this personally, so if you do we'd love to hear about it! Leave us a comment below and tell us how you went.
Nutrition
Where We Learned This Recipe
I have such a soft spot in my heart for these Enoki Beef Rolls. They bring a smile to my face, and a growl to my stomach, every time I think of them.
And it’s not just because they are can’t-get-enough-of-these-melt-in-your-mouth-bites that are smothered in soy + ginger + garlic deliciousness. Although that’s definitely a big part of it…
No, the real reason I grin is because they were one of the very first dishes that Sarah and I ever cooked together.
Yep, this innocent little kitchen experiment ignited a whole new culinary caper that started in our kitchen and grew into to a wandering escapade around the world.
Now that this stage of our big adventure is nearing its end (less than 3 weeks to go now, what the!) we decided to bring these bad boys out and throw a dinner party for our friends to celebrate. (Actually it was at lunch time, but “lunch party†just doesn’t have the same ring does it?)
Despite the teeny tiny Japanese kitchen, and the fact that we had only one frypan to cook everything in, we had our Enoki Beef Rolls ready to rock and roll in minutes flat.
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