beef enoki rolls
This recipe is so customizable - my first time making it I added radish to my napa cabbage base and added tofu alongside of the beef wrapped enoki and it was SO SO good!
ingredients
1 bundle enoki mushrooms
10 – 12 slices shabu beef
4oz napa cabbage, roughly chopped
2 Thai chili peppers, chopped
2 eggs, whisked
1 tbsp neutral oil
1 tsp sesame oil
Other veggies that go so well: radish, kabocha, tofu
freshly ground black pepper
for the sauce
2 tbsp soy sauce
2 tbsp mirin
1/2 tsp mushroom powder, can substitute with dashi powder or chicken bouillon
1/4 cup water
steps
Separate the enoki mushrooms into 10 to 12 portions. Wrap each enoki portion individually with a slice of shabu beef. Set aside for later.
For the sauce, combine soy sauce, mirin, mushroom powder, and water. Mix until well combined or until the mushroom powder has fully dissolved.
In a pan, heat neutral oil over medium heat. Add the onions, napa cabbage, and Thai chili peppers. Saute for 1 to 2 minutes until fragrant.
Place the enoki wrapped beef on top of the vegetables in one layer. Then pour the sauce right over the beef rolls. Cover with a lid and simmer on low for 3 to 4 minutes.
When the beef rolls are fully cooked, pour the whisked eggs on top in a circular motion. Top with scallions, sesame oil, and ground black pepper.
Once the eggs have been set, remove them from the heat. Serve over freshly cooked rice and enjoy!
