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.

Enoki beef rolls on a white plate.

 

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!

Fresh white enoki mushrooms on a plate.

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Enoki mushrooms wrapped in marinated beef.

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

Enoki mushrooms wrapped in marinated beef.

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.

Enoki beef rolls on a white plate.

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. 

Enoki beef rolls on a white plate.



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.

 

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