Easy Enoki Beef Rolls

Ingredients

• 400 g thin sliced beef strips
• 200 g enoki mushrooms
• 1 clove garlic finely chopped
• 1 cm ginger finely chopped
• 2 tbsp soy sauce
• 1 tbsp cooking sake
• 1 tbsp mirin
• Pinch sea salt
• Sesame oil

Instructions

1. Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame sauce in a shallow dish.
2. Place beef slices into dish and coat evenly in the marinade. Place in fridge for half an hour minimum.
3. Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.
4. On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it's wrapped evenly. Repeat for remaining slices of beef.
5. Heat sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.
6. Once cooked, remove from pan and transfer to a serving plate. Pour remaining sauce from pan over the top and serve immediately.

Notes

We used thinly sliced beef available from our local Asian grocer. This is the thinnest beef we have ever found and is perfect for Enoki Beef Rolls.

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