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Spicy Beef Enoki Rolls With Rice
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Spicy Beef Enoki Rolls With Rice

Japanese inspired spicy beef enoki rolls pan-seared and glazed with a sweet and savory chili sauce, served over rice — easy, quick, and delicious!
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Japanese
Servings: 2
Calories: 520kcal

Ingredients

  • 300 g (10.5 oz) thinly sliced beef shabu-shabu or sukiyaki cuts
  • 200 g (7 oz) enoki mushrooms, trimmed about 2-3 bundles
  • 1 tbsp neutral oil (vegetable or canola) for searing I like avocado oil
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1 clove of garlic
  • 1 tbsp rayu (Japanese chili oil) adjust to spice preference
  • 1 tsp rice vinegar
  • 1½ tsp shichimi togarashi, to top adjust to spice preference
  • sliced green onions/scallions, to garnish optional

Instructions

Cook the rice

  • Rise the rice well to remove excess starch until the water runs clear.
  • Cook rice using your preferred method:
    - Rice Cooker: Add the rinsed rice and 1¼ cups of water to the cooker. Start the cooking cycle.
    - Stovetop: In a medium pot, add the rinsed rice and 1¼ cups water. Bring to a boil, reduce to low heat, cover, and simmer for about 12-15 minutes. Let it sit, covered, for 10 minutes after cooking.
    - Instant pot: Add the rice with 1¼ cups water. Seal the lid, set the valve to "Sealing," and cook on Manual/Pressure Cook for 10 minutes before releasing the pressure.
    Cook the sushi rice
  • Fluff the rice with a fork and it's ready.

Cook the glazed enoki beef rolls

  • Take each slice of beef and wrap it around a small bunch of enoki mushrooms (~10 enoki mushrooms) to form a tight roll. Repeat until all beef and mushrooms are used up.
    Wrap the enoki mushrooms with sliced beef
  • Heat the oil in a large pan over medium-high heat. Once the pan is hot, place the beef rolls seam-side down and sear for 3-4 minutes, turning until all sides are browned and crispy. Remove the rolls from the pan and set aside.
    Sear them for 3-4 minutes till crispy on all sides
  • In the same pan, add more oil if needed, then add minced garlic over medium heat and cook for 30 seconds until fragrant. Pour in the soy sauce, mirin, sugar, rayu, and rice vinegar. Stir and simmer for 1-2 minutes until the glaze slightly thickens.
    Fry garlic and add the glaze to the same pan
  • Return the beef rolls to the pan, turning them gently to coat evenly in the glaze. Let them cook in the glaze for an additional 1-2 minutes, allowing it to reduce slightly and cling to the rolls.
    Return the beef rolls to the pan with the glaze until coated and cooked down for two minutes
  • Drizzle the rolls with more rayu for extra spice, sprinkle with shichimi togarashi, and top with sliced scallions if using. Serve the beef enoki rolls over a bed of the rice.
    Spicy Beef Enoki Rolls With Rice

Notes

  • Don't Overcrowd the Pan: When pan-searing the beef rolls, cook them in batches if needed to ensure they sear properly. Overcrowding the pan can cause steaming rather than searing.
  • Avoid Overcooking: Enoki mushrooms cook quickly, so don't let them cook for too long in the pan to maintain their delicate texture.
  • Adjust Spice Level: The amount of rayu can be adjusted based on your spice preference. Start with 1 tbsp and taste-test the glaze before adding more if you prefer it spicier.

Nutrition

Calories: 520kcal | Carbohydrates: 55g | Protein: 27g | Fat: 28g | Sodium: 800mg | Fiber: 2g | Sugar: 5g