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Enoki Beef Rolls
Adapted by Kyle Libramonte
Prep Time: 10 m. • Cook Time: 20 m.
Serves: 3-4
Main Ingredients:
1 pkg Thinly Sliced Beef, about 1-2 lbs or 30 slices
2 pkg of Enoki Mushrooms, about 300g
2 tap of Neutral Oil
1 Small Onion, sliced
2 Eggs, scrambled
1 Scallion, chopped
Sauce Ingredients:
¼ cup Dashi Stock (can be substituted with water or any stock of choice)
1 Tbsp Sake
1 Tbsp Mirin
1 ½ Tbsp Soy sauce
½ Tbsp Sugar
Instructions:
1. Preheat the Magnifique Claypot Oven to Sear/Sauté High.
2. While preheating, cut off the roots to your enoki mushroom bundles and rinse them with cold water to clean them off. Now section the enoki mushrooms evenly to about 20-30 bundles depending on how many meat slices you have.
3. Wrap an enoki mushroom with a thin slice of beef, and repeat until all are done. Set aside.
4. Combine all the ingredients for the sauce and mix until smooth, set aside.
5. Once preheated, add 2 teaspoons of Neutral Oil to the Claypot, and then sauté the onions until softened.
6. Start layering the enoki beef rolls on top of the onions, pour sauce over the top.
7. Cover and cook until the mushrooms have softened and the beef has been cooked; about 5 minutes.
8. Open the lid to see the rolls bubbling. Pour in scrambled eggs evenly around. Cover the Claypot with the lid and turn it off as the residual heat will be enough.
9. After about a minute, garnish with scallions and enjoy with some rice!
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