A classic Japanese dish of Enoki mushrooms wrapped and rolled in thinly sliced beef. The meat is marinated with soy sauce and sake and then pan fried.
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Servings: 4
Ingredients
1poundthinly sliced beef(package Korean sliced beef, hot pot beef, etc.)
2packages of enoki mushrooms
1/2cupsoy sauce
1/2cupsake or other rice cooking wine
1/3cupbrown sugar
2tbspminced ginger
5garlic cloves, crushed
1tbspdried chilies
water
salt
Instructions
In a large enough bowl, mix soy sauce, sake (cooking wine), brown sugar, garlic, ginger, and dried chilies together until the sugar is dissolved. Place the beef in the marinade and gently move it around ensuring they are completely covered. Let the meat marinate for at least an hour.
Remove the mushrooms from the packaging and cut and discard the base of the enoki. About 15 minutes prior to frying them, soak the mushroom in very hot but not boiling water with a pinch of salt. This will soften and loosen the mushrooms. After the enoki have soaked for 15 minutes, drain them well.
To assemble the rolls lay one or two beef slices on a board. Place a cluster of the enoki at one end. Roll the beef around the mushrooms fairly tight.
Place the rolls on a griddle and cook about 2-3 minutes per side. Serve immediately.