Enoki Mushroom Beef Rolls with Savory Glaze

These Enoki Beef Rolls have been popping up on social media so I decided to try them. They are small bundles of enoki mushrooms tightly wrapped in thin slices of beef. I used pre-sliced hotpot meat for convenience, but you can slice a roast thinly yourself—just make sure the slices are very thin.

Can’t get enough of enoki mushrooms? Try my Fried Enoki Mushrooms next!

🥡 About This Recipe

Enoki Beef Rolls are tender enoki mushroom bundles wrapped in beef and simmered in a sweet-savory sauce similar to teriyaki. They pair perfectly with steamed rice and make a great appetizer, side dish, or small main. Some people like to top them with a raw egg yolk for extra richness.

This dish has family-favorite vibes—my mom used to make them—and while they originate in Japan, they’ve recently become very popular online.

🥩 What Beef To Use?

I recommend pre-sliced hotpot meat for ease and consistent thickness. Look for slices with good marbling for tenderness and flavor, like the photo below:

If you can’t find pre-sliced hotpot meat, buy a beef roast and freeze it for 3–4 hours until semi-frozen. That makes it much easier to slice very thinly against the grain.

🧂 Ingredients

• Sliced beef: Pre-sliced hotpot meat is ideal.
• Enoki mushrooms: Available in small packages—avoid packages with condensation, which can indicate age.
• Sauce: Sake (or water), soy sauce, mirin, and sugar.
• Garnish: Green onions and toasted sesame oil.
• Garlic: Minced.
• Neutral oil: For frying.

🔪 Instructions

STEP 1: In a small bowl, mix the sauce ingredients—sake (or water), soy sauce, mirin, and sugar—until the sugar dissolves. Set aside.

STEP 2: Rinse the enoki mushrooms and trim off the root ends. Separate them into small, even bundles—smaller bundles cook more evenly. Avoid making each bundle too large.

STEP 3: Lay a thin slice of beef flat, place an enoki bundle at one end, and roll tightly. Repeat and set the rolls aside.

STEP 4: Heat 1 tablespoon neutral oil in a skillet over medium-high. Fry the beef-wrapped enoki in batches, seam side down, until the bottoms brown. Transfer cooked rolls to a plate. Leave any rendered beef fat and oil in the pan.

STEP 5: Lower the heat to medium and add the minced garlic to the pan. Cook 10–15 seconds until fragrant. Return the rolls to the pan and pour in the sauce. Reduce heat to low, cover, and simmer for about 3 minutes so the sauce thickens and coats the rolls. Remove the lid, drizzle toasted sesame oil, sprinkle sliced green onions, and serve immediately.

📋 Recipe

Easy Enoki Beef Rolls

Small bundles of enoki mushrooms wrapped in thin beef slices, cooked in a sweet-savory sauce. Quick to prepare and great with rice.

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Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish

Cuisine Japanese

Servings 4 people

Calories 291 kcal

Ingredients

  

Sauce

• 2 tablespoons soy sauce
• 2 tablespoons sake (or water)
• 1 tablespoon mirin
• 1 tablespoon sugar

Enoki Beef Rolls

• 2 packages enoki mushrooms
• 400 g thinly sliced beef
• 1 tablespoon neutral oil
• 1 clove garlic (minced)
• 2 teaspoons toasted sesame oil
• green onions (for garnish)

Instructions

 

• Combine sauce ingredients in a small bowl and set aside.
• Rinse enoki, trim roots, and divide into small bundles.
• Wrap each enoki bundle with a beef slice and set aside.
• Heat 1 tablespoon oil in a skillet over medium-high and sear rolls in batches until browned. Transfer to a plate.
• Turn heat to medium, sauté minced garlic briefly, return rolls, pour in sauce, then simmer covered on low for 3 minutes. Finish with sesame oil and green onions. Serve hot.

Notes

Beef: Pre-sliced hotpot meat is easiest and widely available at Asian markets. If slicing at home, freeze the roast for a few hours until firm and slice thinly against the grain.

Nutrition

Calories: 291kcalCarbohydrates: 6gProtein: 21gFat: 20g

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!

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