Beef Enoki Rolls
Ooooh these are little rolls of magic! Lately I've become obsessed with enoki mushrooms. The bouncy texture, how easy they are to cook, and the way they soak up whatever flavors surround them. They are dirt cheap, and you can toss them into virtually any dish. Growing up, I think I've only really eaten enoki mushrooms when I've gone out to eat hot pot with friends. I always enjoyed them, but they were definitely an afterthought. (Hello, beef!) Recently, however, I've been eating enoki with everything - stir fries, soup, noodle dishes, even salads. Their sweet, mellow flavor is so yum.
I was inspired by these Japanese Beef Enoki Rolls that I had as part of a lunch set the other day, and couldn't get enough of them. They are simple to prepare and the marinade is actually super versatile and can be used for cooking other protein. Beef Enoki Rolls are tender, juicy, and almost taste like beef jerky - a harmonious blend of soy, ginger, garlic, sake, and sesame oil create an incredibly savory marinade for the thinly sliced beef. Soaking the enoki mushrooms in warm, salted water allows them to soften and gain some flavor. Finally all you've got to do is wrap small bundles of mushrooms in the marinaded beef and pan fry. Searing the meat takes a few minutes, and then you're in flavor heaven. Let's get cookin!
Watch the video recipe here:
Ingredients You Need:
- 1 lb thinly sliced beef (ask your butcher to slice them for you, or buy hot pot beef like I did! :)
- 1 package enoki mushrooms
- 2 tbsp soy sauce
- 1 inch grated ginger
- 1 clove garlic, minced
- 1 tbsp sake
- drizzle of sesame oil
- optional: sesame seeds for garnish
- Whisk together 2 tbsp soy sauce, 1 inch grated ginger, 1 clove minced garlic, 1 tbsp sake, and a drizzle of sesame oil. You can add red pepper flakes if you like.
- Marinade 1 lb of thinly sliced beef in a shallow dish.
- Slice off the roots of the enoki mushrooms, leaving enough of the stems so that the mushrooms will still be stuck together.
- Break the mushrooms off into small bundles and soak them in a bowl of warm, salted water. Allow them to sit for 10 minutes. Drain mushrooms.
- Time to roll em up! Take one piece of beef, laying it out on a clean surface. Place mushrooms on one end, and roll the beef around the mushrooms tightly. Repeat until you're out of beef!
- Sear the rolls over medium-high heat until all sides are beautifully browned. Eat immediately!