Enoki, or golden needle mushrooms, wrapped up in thin slices of beef is one of my favourite dishes to order along with a bowl of mai sin (米线 rice noodles) in soup. The last time I tried to make the enoki beef rolls at home, I cooked the mushrooms and beef briefly before rolling them. Enoki mushrooms cook very quickly, so I ended up with limp mushrooms and hard to roll cooked beef. Needless to say, it was a failed attempt.
I decided to try it again - this time, I rolled marinated raw beef around uncooked mushrooms, then grilled it briefly. It worked much better this time!
Also in the bento: tamagoyaki triangles, haricot beans stir-fried in sambal belachan chilli, plain rice onigiri and frozen raspberries and blueberries. I made this up this morning and it took much longer than expected, so the frozen fruit tossed in was a great time-saver.
Enoki Beef Rolls
Thinly sliced, long strips of beef (if your supermarket or butcher sells pre-sliced beef for shabu shabu (Japanese hot pot), this is perfect)
Enoki mushrooms, washed with the bottom roots cut off
- Separate the beef strips onto a shallow plate (I used 180g of beef, cut into 7 thin strips).
- Coat the beef with a bit of sesame oil and soya sauce (For 180g beef, I added 1 tsp sesame oil and 2 tsp soya sauce).
- Cut the enoki mushrooms so the length matches the width of your beef strips (or a little longer).
- Place a small amount of enoki mushroom at one end of each beef strip, and roll it up.
- Heat up a grill, and grill the beef rolls for 1 minute, or until cooked. If your beef is thin, the rolls will cook very quickly. You could also panfry the rolls in a little oil.
Tip: You can also glaze the rolls with some teriyaki or soya sauce, but I found that the marinade was salty enough on its own.