By far my favorite dinner to make is these beef enoki mushroom rolls served over a bed of warm fluffy rice. Everything comes together in one pan and 20 minutes, making it the perfect weeknight meal!
0 Separate the enoki mushrooms into 10 to 12 portions. Wrap each enoki portion individually with a slice of shabu beef. Set aside for later.
1 For the sauce, combine soy sauce, mirin, mushroom powder, and water. Mix until well combined or until the mushroom powder has fully dissolved.
2 In a pan, heat neutral oil over medium heat. Add the onions, napa cabbage, and Thai chili peppers. Saute for 1 to 2 minutes until fragrant.
3 Place the enoki wrapped beef on top of the vegetables in one layer. Then pour the sauce right over the beef rolls. Cover with a lid and simmer on low for 3 to 4 minutes.
4 When the beef rolls are fully cooked, pour the whisked eggs on top in a circular motion. Top with scallions, sesame oil, and ground black pepper. Cover and allow the eggs to cook, about 1 minute.
5 Once the eggs are set, remove them from the heat. Serve over freshly cooked rice and enjoy!
