These are the kind of rolls you can make without thinking twice – just wrap, sear, and done. The beef becomes deeply savory as it hits the hot pan, while the enoki inside stays silky and tender, releasing a subtle earthy sweetness that perfectly complements the rich, umami-forward beef. There’s an effortless elegance to it: minimal prep, minimal cooking time, maximum flavor. It’s the kind of dish that feels fancy but requires almost no effort, tastes incredible, and comes together in just a few minutes.
Effortless flavors in minutes
This is the rare dish that tastes like you spent hours perfecting it when really you just wrapped, seared, and served. The beef turns deeply savory and rich, while the enoki mushrooms inside stay silky and delicate, their subtle earthiness playing beautifully against the umami-forward beef.
Don’t separate the enoki too much
Keep them in small bundles rather than individual stems. This makes them easier to wrap and ensures they stay together inside the beef roll. About 5-6 stems per bundle is perfect.
Seam side down
Always sear the seam side down first. This seals the roll and helps it hold together as you flip and cook the other sides. It also creates a nice browned surface that looks appealing.
Don’t overcrowd the pan
Cook the rolls in a single layer without crowding. They need space to sear properly and develop color. If necessary, work in batches.
Ingredients (serves 2)
thinly sliced beef
200-300 grams
enoki mushrooms
150 grams (1 pack)
dashi
1/4 cup (sub water)
sake
1 tablespoon
mirin
1 tablespoon
light soy sauce
2 tablespoons
sugar
1 teaspoons
scallions, sliced
for garnish
Steps
- Trim the root end of 200g of enoki mushrooms and gently separate them into smaller bundles of about 5-6 stems each. Pat them dry with paper towels—this helps the beef stick better and prevents excess moisture during cooking.
- Take a thin slice of beef and lay it flat on a cutting board. Place a small bundle of enoki mushrooms at one end and tightly roll the beef around it, wrapping it completely so the mushrooms are enclosed. The beef should overlap slightly to hold everything together. Repeat until all enoki are wrapped.
- Combine dashi, sake, mirin, light soy sauce and sugar for the sauce until smooth, and set aside for later cooking.
- Place a skillet or shallow pan over medium-high heat and let it get hot. You don’t need oil, the beef will release fat as it cooks.
- Once the pan is hot, place the beef rolls seam-side down in batches and sear for 1-2 minutes until the beef browns and seals. Flip them carefully and cook the other sides for another 1-2 minutes until the beef is cooked through and lightly browned on all sides.
- Transfer the rolls to a plate and let them rest for 1-2 minutes. Enjoy!
notwasabi 
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