8 slices thinly sliced beef fillet (160g)
100g enoki mushroom
2 tbsp cooking oil
2 tbsp sake
2 tbsp kikkoman soy sauce
2 tbsp mirin
1 tbsp caster sugar
- Trim the roots of the enoki mushrooms and divide them into 8 equal portions.
- Roll and wrap each portion of the enoki mushroom with a slice of thinly sliced beef fillet.
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Place the enoki beef rolls into the pan in a single layer with seams side facing down. Pan-fry for about 1 minute and turn to fry the other side for another minute.
- Pour in seasonings and cook until mushrooms become soft.
- Dish out and serve.