The boy’s final year examination is finally over. Thank goodness, because the many nights of wars and battles to revise and study with him can come to a halt. It’s mentally very tiring, not just for myself, but for him as well. When he blows, I blow; when I nag, he begs for peace.
So the house is much more peaceful now, and there is a bit of time to heave big sighs of relief, I decided to cook something he and the big guy likes – beef. The boy doesn’t really like the taste of mushrooms, but he loves enoki. So this combination of beef + enoki is perfect. And you don’t have to spend a lot of time preparing it. Just roll it up and fry it in the sauce. And it’s ready to serve!
Ingredients:
- Garlic: 1 clove, finely chopped
- Ginger: 1 cm, finely grated
- Light soy sauce: 2 tbsp
- Mirin: 1 tbsp
- Cooking wine: 1 tbsp
- Salt: a pinch
- Sesame oil: 1 tbsp + 2 tbsp
- Beef slices: 300g
- Enoki mushroom: 200g, roots removed, divided into 40 portions
- Sesame seed: 1 tsp
- Spring onion: 1 stalk, finely chopped
Method:
- Combine garlic, ginger, soy sauce, mirin, cooking wine, salt & 1 tbsp sesame oil in a container.
- Place beef slices into container to coat the sauce. Leave to marinate overnight in fridge.
- Soak enoki mushrooms in lukewarm water. Sprinkle with salt and let sit 15min. Drain away water.
- To assemble, place one beef slice onto a flat surface and use a knife to stretch it out.
- Place two portions of enoki mushrooms onto beef facing in opposite directions.
- Roll beef slice tightly around enoki. Repeat for remaining slices of beef and enoki.
- Heat 2 tbsp sesame oil in pan. Place beef rolls onto pan to fry. Rotate every min to cook all sides evenly.
- When beef rolls are all cooked, remove from pan and place onto serving plate. Scoop sauce remaining in pan onto the plate.
- Garnish with sesame seeds & spring onions to serve.
Disclaimer:
- This recipe was kindly adapted from Wandercooks’ Easy Enoki Beef Rolls – Japanese Appetiser. It’s really easy!
Serving:
About 40 rolls (serves 6 persons)
