Enoki Beef Rolls

Ingredients

15 pieces thinly sliced beef

150 g enoki mushroom, split into 15 pieces

2 tsp oil

1 small onion, sliced

2 eggs, scrambled

1 scallion, chopped

1/4 cup dashi (can be substituted with water)

1 tbsp sake (can be omitted)

1 tbsp mirin

1 ½ tbsp soy sauce

½ tbsp sugar

Directions

Prepare the enoki mushrooms by cutting off the bottom root section. Gently rinse with cold water to remove any excess dirt. Section the mushrooms into 15 smaller bunches, then wrap each bunch with a thin slice of beef to hold them together. Set aside.

In a pan, heat 2 tsp of oil over medium heat. Saute the onions until softened, about 4-5 minutes.

Lay the enoki beef rolls over the onions. Combine all the ingredients for the sauce until smooth, then pour the prepared sauce over the rolls and simmer with a lid on for about 5 minutes until the mushrooms have softened.

Pour the scrambled egg on top of the enoki beef rolls, place the lid on again, and cook for an additional 1 minute, or until the eggs are slightly set.

Let cool. Top with the chopped scallions. Enjoy!