Beef and Enoki Mushroom Rolls

    15 min

    A deliciously different beef dish. Enoki mushrooms are rolled in thinly sliced beef steak, then pan-fried and lightly simmered in a ginger-tamari sauce. Enjoy with freshly cooked rice.


    Quebec, Canada
    5 people made this

    Makes: 15 - 20 beef rolls

    • 15-20 thinly sliced beef steak
    • 1 (150g) pack enoki mushroom, cleaned
    • cornflour, as needed
    • 1 tablespoon oil
    • Sauce
    • 2 tablespoons cooking sake
    • 1 tablespoon caster sugar
    • 4 teaspons Japanese soy sauce (tamari)
    • 1 tablespoon sweetened rice wine (mirin)
    • 1/2 tablespoon finely chopped ginger
    • 1/2 sheet nori (sushi seaweed sheet), finely sliced

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Arrange a few enoki mushrooms on each slice of beef, then roll each into a tight roll. Add a little cornflour at the end of each slice of beef and press gently to seal.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the beef rolls until they are brown all over, about 3-4 minutes. Drain and set aside.
    3. Heat the same frying pan over high heat, add the cooking sake, sugar, Japanese soy sauce, sweetened rice wine and finely chopped ginger. Heat through for 1-2 minutes. Turn off the heat and add the beef rolls back into the pan. Spoon the sauce over the beef rolls and serve garnished with seaweed.


    Cooking sake, Japanese soy sauce, sweetened rice wine and nori can be found in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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