Welcome to Chef Straykat Cooks! Where I cook whatever comes to mind with whatever ingredients available! Sounds like disaster, isn't it? No, no, no! This recipe was tested and tasted by no less than the chef's exquisite palate! Lol!š«°š»
Last week, I still have half of the beef samgyupsal cut I bought from the grocery and I was thinking of cooking the usual samgyupsal because I still have some lettuce left as well. Then I remembered I also bought enoki mushrooms.
And an idea came to mind!
Hey, maybe I can try making that recipe I always see on social media! The enoki mushrooms wrapped with thin slices of beef with cheese on top!
So after watching how to make it and checking for the availability of ingredients in my pantry, I am set to try it for the first time! :)
~ CHEESY BEEF ENOKI ROLLS ~
Beef Enoki Rolls are enoki mushrooms rolled with thin slices of beef meat cooked in a savory sauce topped with eggs, cheese, and scallions. The sauce is a combination of soy sauce, oyster sauce, vinegar, garlic, sesame oil, sugar, and sesame seeds. I love the slight sweet taste (sugar) and the delicious smell of sesame oil.
All along I thought this dish was Korean. I was surprised to find out that it's a Japanese dish. Then I realized this dish has resemblance with katsudon where it has soy sauce, sugar, onions, scallions and beaten eggs. The taste of both dishes is also similar.
I can say this recipe is easy and even someone new to cooking can make successfully make this. It only looks complicated because of the rolled meat and toppings but rest assured it's not that difficult.
Let's start by listing the ingredients!
INGREDIENTS | ||
|---|---|---|
| ā¢ Beef Samgyupsal | ||
| ā¢ Enoki Mushroom | ||
| ā¢ 1/2 Medium Onion (diced) | ||
| ā¢ Scallions | ||
| ā¢ 2 Eggs (beaten) | ||
| ā¢ 1/4 Cup Grated Quickmelt Cheese | ||
| ā¢ Butter | ||
| ā«ļøBEEF ENOKI SAUCEā«ļø | ||
| ā¢ 3 Cloves Garlic (minced) | ||
| ā¢ 4 Tbsp. Soy Sauce | ||
| ā¢ 2 Tbsp. Vinegar | ||
| ā¢ 30g / 2 Tbsp. Oyster Sauce | ||
| ā¢ 1/2 Tbsp. Sesame Oil | ||
| ā¢ 1 Tbsp. Brown Sugar | ||
| ā¢ Sesame Seeds |
PROCEDURE
(1) Cut the bottom part of the enoki mushrooms and wash. I don't see other people wash the mushrooms but I do just to be safe.
(2) Get enough enoki mushrooms and roll a strip of beef samgyupsal meat around the mushroom. Of course, you can also use pork samgyupsal meat or any thin slice of meat as long as you can roll it around the mushroom. This might take a while to make but it's the most fun part of making this dish!
(3) In a pan, saute the onions in butter. You'll know you're ready for the next step when the onions become glossy and the layers begin to separate.
(4) Lay the beef enoki rolls on top and cook until all sides are cooked. I know you'll say that my pan is too small but don't worry because they will all fit once the the mushrooms soften.
(5) Mix all the sauce ingredients (soy sauce, vinegar, garlic, sesame oil, brown sugar, oyster sauce, and sesame seeds) and pour over the beef enoki roll. It is better to prepare the sauce ahead before you begin cooking.
(6) Wait for the sauce to boil and also make sure that the beef enoki rolls are coated with sauce. Then you can proceed pouring the beaten eggs. Pour it around and not just on one corner so all the rolls will be coated with egg.
(7) Then you can proceed right away with sprinkling the cheese and scallions. Simmer for 3 minutes or until the cheese have melted. I didn't let the cheese completely melt because it might take a lot of time so I stopped when it was slightly melting. It's much better if you have mozarella cheese or those thin slices of cheese. I'm just doing the budget version and used the left over quickmelt cheese in the fridge.
Serve warm and enjoy! Itadakimasu!!!
Delicious, Easy, and Fun to Make!
I think this is a perfect food to share with friends and family or even as a midnight snack. Just prepare the sauce and rolled meat on enoki mushrooms ahead to lessen the preparation time.
Also, one ingredient that I don't have for this dish is mirin. It is not recommended for vinegar as a substitute but it's all I have in the pantry and some use it too in their recipe. If you have mirin then please use that.
This dish is best paired with rice but you can certainly eat it as it is. I was initially thinking of eating it with lettuce but I let go of that idea when I saw that it has sauce and eggs. It's going to be messy so I'll just eat it with rice.
Keeping the left over for the next day.
I was able to make 16 rolls which is enough for two to three servings. I kept the left over to eat for the next day. I'd say this recipe also doesn't cost that much unless you use mozarella.
I would love to make this dish again and maybe next time I might be able to use mirin. I bet it would taste even better.
Thank you and until the next recipe! ā”ā”ā”
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Chef Straykat has an experience of more than two years in her family's kitchen. Her goal is to deliciously cook whatever dish crosses her mind; to cook fast and without using measuring tools because that's how chefs do it.
In short, Straykat is a self-proclaimed chef. xoxo š¤āØļø