Enoki Beef Rolls

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Divide the enoki mushrooms into small bunches and roll each bunch with one slice of beef.
  • 1 pack enoki mushrooms, divided into small bunches (200 g)
  • 12 slice beef, thinly sliced (240 g)
• Step 2
  In a small bowl, mix the dashi stock, mirin, soy sauce, sugar, and black pepper.
  • 1 cup dashi broth (240 g)
    (or water)
  • 2 tbsp mirin (30 g)
  • 3 tbsp soy sauce (45 g)
  • 1/2 tbsp sugar (6 g)
  • 1/4 tsp black pepper (0.75 g)
• Step 3
  In a large skillet, heat the neutral oil on medium heat. Cook the onions until slightly browned, caramelized, and translucent, about 3-5 minutes.
  • 1 tbsp neutral oil, for frying (15 g)
  • 1/2 yellow onion, sliced (100 g)
• Step 4
  Then place the enoki beef rolls on a single layer above the onions. Drizzle the sauce above the beef. Cover and cook for 3 minutes. Then flip the beef and cook for another 1-2 minutes.
• Step 5
  Beat the eggs in a mixing bowl and drizzle the egg over the enoki beef rolls. Simmer until the egg is cooked through, about 2 minutes.
  • 2 eggs, beaten (100 g)
• Step 6
  Garnish with green onion and enjoy.
  • 1 stalk green onion, diced (30 g)

Per serving