Japanese Enoki Mushroom Beef Rolls. 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!
A classic Japanese dish of Enoki mushrooms wrapped and rolled in thinly sliced beef. These Japanese enoki beef rolls are classic, easily found on the menu of any good Japanese restaurants. When you are stuck with something, haven't got much time for cooking, still want some good foods to fuel your body with energy. You can cook Japanese Enoki Mushroom Beef Rolls using 8 simple ingredients and 5 easy steps. Here is how you achieve it.
Ingredients of Japanese Enoki Mushroom Beef Rolls
- You need of Marinade.
- Prepare 2 tbsp of Sweet soya sauce.
- Prepare 1 tbsp of kikkomon teriyaki marinade/sauce.
- Prepare 1 tsp of rice wine vinegar.
- It’s 1/2 tsp of fish sauce.
- It’s 1/3 lb of very thinly sliced rib eye Beef (Chinese hot pot thin beef).
- It’s 1 packages of enoki Mushrooms.
- It’s 1 of Green onion thinly sliced.
Here's a quick, simple and delicious dish with authentic. Long and thin, enoki mushrooms grow on tree trunks, roots, and branches in Japan. Enoki mushrooms are commonly found in such Japanese dishes as sukiyaki and nabemono. Grown and packaged in clusters, enoki mushrooms have a refrigerator shelf life of one week.
Japanese Enoki Mushroom Beef Rolls instructions
- Soak enoki Mushrooms in a bowl of hot water for 30 min.
- Marinade beef using ingredients above for 30 min.
- Carefully unroll the beef slices, place a bit of the mushrooms on one end, and roll up..
- Cook on a grill pan (or bbq) on medium high for about 3 min (beef is so thin it will only take a few mins).
- Drizzle with a little more sweet soya and sprinkle with green onions and serve . Enjoy 😊😊.
Top each slice of beef with asparagus, scallion, and Enoki mushrooms. Roll up tightly and secure with a toothpick. Heat a large skillet over high heat Arrange the rolls with the seam side down and sear on both sides. (At this point, you may remove the toothpicks) Then reduce the heat to medium and brush. I always make enoki beef rolls, kimchi tofu pot or just stir-fry it. Vietnamese Spring Rolls with Nuoc Cham Sauce.