Beef Rolls with Enoki Mushroom in Teriyaki Sauce

Whenever my husband and I dine at Irodori Japanese Restaurantย @ Riverview Hotel, we will never miss out ordering a few servings of their beef rolls with enoki mushrooms. There is just something special about this simple yet clever combination that makes it so delicious – both in the taste and texture departments.

I just have to recreate the beef rolls at home. ๐Ÿ™‚

Beef Rolls with Enoki Mushroom in Teriyaki Sauce

I used shabu shabu (or sukiyaki) beef for this recipe as the meat is already sliced (saves time & hassle!) and is thin enough for effective rolling and wrapping.

The teriyaki sauce is salty, sweet and savoury and manages to penetrate every slice of tender beef to give it a robust flavour. Every bite is simply juicy and succulent.

Beef Rolls with Enoki Mushroom in Teriyaki Sauce

Enjoy this with steamed rice and vegetables and there you go – a wholesome meal. ๐Ÿ˜‰

Beef Rolls with Enoki Mushroom in Teriyaki Sauce Recipe
12 rolls
  • 400g thinly sliced beef (for shabu shabu or sukiyaki)
  • 300g enoki mushrooms, roots trimmed
  • chopped spring onions as garnish
  • toasted sesame seeds as garnish
Sauce: (combine in a bowl)
  • 1 tbsp each sugar, mirin & Chinese cooking wine
  • 2 tbsp reduced salt Japanese light soy sauce
Divide the enoki mushrooms into 12 portions.
Place 1 portion of the enoki mushrooms on lower half of one beef slice, fold the bottom edge up and roll. Repeat until the mushrooms and beef are used up. Transfer the rolls onto a clean dry plate.
Heat oil in pan and lightly brown the beef rolls (seam-side down).
Pour over the sauce and let the beef rolls simmer in it for one minute.
Sprinkle sesame seeds over the beef rolls and garnish with spring onions.

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