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Ingredients:

• enoki mushrooms

• thin slices of beef

• avocado oil or other oils that are available

• onion

• eggs

• chopped green onions and sesame seeds for garnish

Sauce Ingredients

• water

• soy sauce

• mirin

• garlic clove

Procedure

Step 1

Trim the bottom 1-2 inches off the enoki mushrooms, then rinse under running water. Use your hands to separate the mushroom into 1/4-inch bundles. 

Step 2

Lay out a thin slice of beef, then roll each bundle of enoki mushrooms in the beef slice. Repeat with the rest of the beef and mushroom.

Step 3

Combine all ingredients for the sauce in a bowl and stir. Set aside.

Step 4

Heat avocado oil in a large skillet over medium-high heat. Add onions and cook stirring until softened slightly – about 3 minutes.

Steps 5 & 6

Place enoki beef rolls over the onions in an even single layer, then pour the sauce over the rolls and cover. Once the sauce comes to a boil, reduce the heat to simmer and cook for 3-4 minutes until the beef is no longer pink and just cooked through.

Step 7

Uncover and pour whisked eggs over the rolls, then cover again and cook for 1 minute.

Step 8

Remove from heat and garnish with green onions and sesame seeds. Enjoy over a warm bowl of rice.

Expert Tips

Enoki mushrooms and thinly sliced beef can usually be found in most Asian grocery stores. You can look for “shabu shabu beef” for the meat, which can also be found in the freezer section.

Storage & Storage Tips

Store leftovers with the broth in an airtight container in the fridge for up to 4 days.

Reheat in the microwave until fully warmed, or cook on the stovetop with the broth over medium heat until thoroughly heated.