Enoki Mushroom-filled Steak Rolls
Enoki mushrooms wrapped in thinly sliced beef, cooked in a savory/sweet mix of soy sauce and mirin. Enoki adds satisfying substance to the dish.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 4 slices lean beef (for sukiyaki) (160 g)
- 1 bag enoki mushrooms (100 g)
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1/2 tsp sugar
- Hoso-negi green onion (chopped into rounds), a small amount
- Salt, a pinch
- Pepper, a pinch
- Vegetable oil, a small amount
Spread out the slices of beef and sprinkle each with salt and pepper, then lightly coat one side of each with flour. Cut off the base of the enoki mushrooms and break them into four equal clusters. Roll each of the clusters of enoki mushrooms in a slice of the beef, using the flour-coated side as the inside, and gently press the rolls shut.
Combine the ingredients for [A]. Oil a frying pan with a small amount of vegetable oil and preheat over medium-high heat, then add the steak rolls with the ends of the rolls on the bottom, and cook both sides. When the beef has changed color and the enoki mushrooms have become tender, add [A] to the pan.
Roll the steak rolls around to coat, then remove and cut into easy-to-eat pieces. Serve sprinkled with hoso-negi green onion.