Name: Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 12 slices thinly sliced beef; 1 pack enoki mushrooms, split into 12 pieces; ½ small yellow onion, thinly sliced; 2 large eggs; 1 cup dashi broth; 2 tablespoons mirin; 3 tablespoons soy sauce; ½ tablespoon sugar; ¼ teaspoon black pepper; 1 stalk green onion, diced; 1 tablespoon sesame seeds

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If you’ve never tried Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe, you’re in for a real treat. This dish is one of those comforting yet elegant bites that feel fancy but come together quickly, making it perfect for busy weeknights or when you want to impress guests without stress. The delicate enoki mushrooms wrapped in tender, thinly sliced beef soaked in that luscious dashi-mirin soy sauce—it’s like umami magic on a plate.

I remember the first time I made this recipe, I was blown away by how simple ingredients transformed into something so flavorful and satisfying. What makes the Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe really special is the balance of savory, sweet, and a hint of spice from the black pepper, all enveloped in the silky roll-up. Trust me, once you try it, this will quickly become a go-to in your rotation.

Ingredients You’ll Need

Every ingredient plays a key role in the harmony of flavors here. Sourcing fresh enoki mushrooms and thinly sliced beef makes a huge difference, and I always recommend grabbing Japanese or Korean style soy sauce for that authentic punch in the dashi-mirin sauce.

Thinly sliced beef: Opt for well-marbled beef slices, often found at Asian markets, for tenderness and flavor.
Enoki mushrooms: Handle them gently—they’re delicate and add a lovely texture contrast.
Yellow onion: Thinly sliced to sweeten the rolls without overpowering the other flavors.
Eggs: Provides a luscious binding and subtle richness inside each roll.
Dashi broth: The soul of the sauce, you can make your own or buy instant dashi powder for convenience.
Mirin: Adds a natural sweetness and mild acidity to balance the savory soy sauce.
Soy sauce: Look for a naturally brewed type for depth and color.
Sugar: Just a touch to round out the sauce’s flavors.
Black pepper: Adds a subtle heat and complexity.
Green onion: For garnish—a fresh pop of color and mild bite.
Sesame seeds: Toasted for that nutty crunch and extra flavor splash on top.

Variations

I love experimenting with this dish depending on the season or mood, and you can easily tweak it to suit your taste or dietary needs. It’s such a flexible recipe that invites creativity without losing its essential comfort.

Vegetarian version: Swap beef for thinly sliced shiitake mushrooms or asparagus—I’ve tried this and the umami charm still shines.
Spicier sauce: Add a splash of chili oil or sprinkle shichimi togarashi if you like a kick.
Classic Japanese touch: Use ponzu sauce instead of soy sauce for a citrusy, tangy twist that’s refreshing on warm days.
Make it bite-sized: Cut rolls into smaller pieces before serving as fun appetizers for parties.

How to Make Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe

Step 1: Prepare Your Ingredients

Start by splitting the enoki mushroom cluster into 12 equal pieces. Be gentle when separating the strands to keep the mushrooms intact and attractive in the roll. Then, thinly slice your yellow onion and beat the eggs lightly in a bowl. Having everything prepped beforehand makes rolling so much smoother, trust me on this!

Step 2: Assemble the Rolls

Lay out each beef slice flat on a clean surface. Place a slice of yellow onion, a bundle of enoki mushrooms, and a spoonful of beaten egg at one end of the beef. Then gently roll it up, securing the filling inside. If your slices are large enough, they should hold pretty well, but if you want, you can toothpick them to stay extra firm.

Step 3: Cook the Rolls

Heat a non-stick skillet over medium heat and lightly oil it. Place the rolls seam side down so they don’t unravel, cooking until the beef browns nicely—about 3-4 minutes per side. Make sure to turn carefully, so you get an even color without breaking the rolls. The eggs inside cook through gently, making them silky and tender.

Step 4: Make the Dashi-Mirin Soy Sauce

While the rolls cook, stir together the dashi broth, mirin, soy sauce, sugar, and black pepper in a small saucepan. Warm it gently over low heat until the sugar dissolves but don’t boil vigorously—it’ll taste better if it’s just warmed through. Pour this sauce over the cooked rolls or add them back to the pan with sauce to get glazed beautifully.

How to Serve Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe

A white bowl filled with white rice as the base layer, topped with five neat rolls of dark brown cooked beef wrapped around light brown enoki mushrooms. Each roll is sprinkled with small white sesame seeds and slices of fresh green onions, adding a pop of green. One roll is held above the bowl by a pair of light brown chopsticks held by a woman's hand, showing the texture of the mushrooms and beef clearly. In the background, there is a small white bowl with green onions and another white bowl with more of the beef rolls, all set on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle some freshly diced green onions and toasted sesame seeds on top before serving. The green onion adds a peppery freshness, while the sesame seeds bring that satisfying crunch and nuttiness that just elevates each bite. You could even add a tiny drizzle of sesame oil for extra aroma.

Side Dishes

This recipe pairs beautifully with steamed jasmine rice or a simple miso soup on the side. Sometimes, I like serving it with a crisp cucumber salad or pickled vegetables to cut through the rich flavors. It’s a complete, well-rounded meal that feels cozy yet refined.

Creative Ways to Present

For special dinners, I slice the rolls into bite-sized pinwheels and arrange them on a long platter with the sauce drizzled artistically. Adding edible flowers or shiso leaves gives it a gorgeous visual pop. It’s a great way to impress guests without making the recipe more complicated.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to two days. I usually place some paper towels underneath to absorb any excess moisture so the rolls don’t get soggy.

Freezing

In my experience, freezing Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe works best if frozen before cooking. Wrap the raw rolls individually in plastic wrap and place them in a freezer bag. When ready to cook, thaw overnight in the refrigerator. Freezing cooked rolls tends to affect the beef texture, so I prefer cooking fresh.

Reheating

To reheat, I gently warm the rolls in a skillet over low heat with a splash of water and cover briefly to steam. This keeps them from drying out and preserves that lovely juiciness. Microwave reheating works too but watch the time so they don’t overcook.

FAQs

Can I use other types of mushrooms instead of enoki?

Absolutely! While enoki mushrooms are thin and delicate, feel free to substitute with shiitake or oyster mushrooms for a meatier texture. Just slice them thinly so they roll easily with the beef.
What if I can’t find dashi broth?

No worries—instant dashi powder or granules are widely available and easy to prepare. Alternatively, a light chicken or vegetable broth can be a decent substitute, though it won’t have the same umami depth.
How thin should the beef slices be?

Look for very thinly sliced beef, akin to what’s used for stir-fry or sukiyaki. About 1/8 inch thickness works well to roll around the fillings without being tough or chewy.
Can I prepare these rolls ahead of time?

Yes! You can assemble the rolls a few hours in advance, cover them tightly, and keep refrigerated until ready to cook. Just bring them to room temperature before cooking for even heating.

Final Thoughts

Honestly, Enoki Beef Rolls with Dashi-Mirin Soy Sauce Recipe is one of those dishes that always draws compliments and requests for seconds whenever I make it. It’s satisfying without being heavy, and I love how the simple ingredients come alive through that flavorful sauce. If you’re looking for a recipe that’s approachable but feels special, give this one a try—I’m confident it’ll find a permanent spot in your kitchen too.