Thursday, February 3, 2011


Here is another fun and easy dish you can do at home... If you’re a mushroom fan looking for foreign varieties, there are many options to consider. Among the popular ones are mushrooms from Japan. These are enoki mushrooms ( also known as Japanese golden straw mushrooms ) are mushrooms that are rolled in thinly sliced beef and grilled or cooked. You could also pan fry or bake these mushrooms. These are not seasonal and are available any time of the year..

All of my favourite Japanese restaurants in Manila serve this. Today I decided to make my own version using enoki mushrooms cooked Japanese style.


14 thin slices of beef ( as thin as the slices of beef used for sukiyaki )
1 package fresh enoki mushrooms ( you can get these in the supermarkets- vegetables section).
coarse salt


6 tbsp dashi ( recipe below )
2 1/2 tbsp mirin (Japanese rice wine)
2 tbsp soy sauce
1 tsp cornstarch

To make the dipping sauce:  

* Dissolve the cornstarch in the dashi.

* In a sauce pan over medium heat, bring the dashi and cornstarch, mirin, and soy sauce to a boil.  Then reduce the heat to maintain a gentle simmer.  Stir occasionally until you achieve the desired consistency (approximately 2 minutes).  It should be slightly thick when you remove it from the heat.  It will continue to thicken as it cools.  To adjust the thickness of the sauce to your taste, you can add more dashi if it’s too thick or you can simmer it further if it’s too thin.

* Serve slightly warm or at room temperature.

After you have made your dipping sauce... set it aside and prepare your enoki and sliced beef.


* Cut off and discard the dark, clumpy roots of the enoki mushrooms leaving them about 2 to 3 inches tall.  Separate them into 14 bunches.

* Working with one slice of beef at a time, arrange the slice of beef so that it is flat on your work surface and that the length of it is running vertically towards you.

* Sprinkle a tiny bit of salt onto one side and place a bunch of enoki mushrooms on the end of the beef closest to you.

* Arrange the enoki mushrooms so that the caps will be sticking out of the beef roll.  Roll up the beef all the way around the enoki mushrooms tightly and set it aside, seam side down.  Repeat with the remaining beef and enoki mushrooms.

* You could cook these on a grill, in an oiled pan, or in the oven.  I used a frying pan over high heat to simulate a teppanyaki griddle.

* Grease your frying pan lightly with vegetable oil.

* Then place the rolls onto the griddle seam side down 2 inches apart.  Cook for 2 to 3 minutes per side until the meat is cooked through and carmelized.

* Place the rolls in your serving plate and drizzle with the sauce or serve the sauce on the side for dipping.


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