Beef Wrapped Enoki Mushrooms

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar offers acidity while the sugar mix mimics mirin's sweetness.

sake

🥗Healthier: white wine

💰Cheaper: cooking wine

White wine provides a similar flavor profile, while cooking wine is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

Prepare the enoki mushrooms by trimming the ends and separating them into small bundles.

Season the beef slices with salt, black pepper, and sugar.

Wrap each bundle of enoki mushrooms with a slice of beef, securing with toothpicks if necessary.

Heat neutral oil in a large sauté pan over medium-high heat until shimmering.

Add the beef-wrapped enoki mushrooms to the sauté pan and cook until browned, about 2-3 minutes per side.

In a small bowl, mix together soy sauce, sake, minced garlic, grated ginger, and gochugaru to create a sauce.

Once the beef is browned, pour the sauce over the rolls in the sauté pan.

Reduce heat to medium and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Remove the rolls from the sauté pan and let them rest for a minute before serving.

Garnish with chopped Chinese chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens