Enoki Mushroom-Stuffed Beef Rolls

Enoki Mushroom-Stuffed Beef Rolls


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This is a delicious and unusual way to prepare thinly sliced beef - rolled around enoki mushrooms and lightly simmered in ginger-tamari sauce. It's known as negimaki in Japan.


Serves: 15 

  • 15-20 very thinly sliced beef steak fillets
  • 150g enoki mushrooms
  • cornflour, as needed
  • 1 tablespoon oil
  • Sauce
  • 2 tablespoons cooking sake
  • 1 tablespoon caster sugar
  • 4 teaspoons Japanese soy sauce (tamari)
  • 1 tablespoon sweetened rice wine (mirin)
  • 1/2 tablespoon finely chopped ginger
  • 1/2 sheet nori, finely sliced

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Arrange a few enoki mushrooms on each slice of beef, then roll into a tight roll. Add a little cornflour at the end of each slice of beef and press gently to seal.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the beef rolls until they are brown all over, about 3-4 minutes. Drain and set aside.
  3. Heat the same frying pan over high heat, add the cooking sake, sugar, Japanese soy sauce, sweetened rice wine and finely chopped ginger. Heat for 1-2 minutes.
  4. Turn off the heat and add the beef rolls back into the pan. Spoon the sauce over the beef rolls and serve garnished with strips of seaweed.

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