Enoki-Niku Maki - Enoki Mushroom and Beef Rolls

Servings
2
Prep
15 m
Cook
10 m

Recipe By: Dylan Vickers-Fukakusa

This dish makes a great appetiser and works well for casual gatherings. The enoki mushrooms provide a satisfying little crunch accompanying rich slices of beef, glazed in tare sauce. These are great skewered and grilled or pan-fried.

Ingredients

Directions

1

Place the rump steak on a tray lined with baking paper into the freezer for 45 minutes- 1 hours. This will allow the steak to half-freeze which will make it much easier to slice. Once the rump steak has hardened substantially, but not become frozen solid, slice it with a very sharp knife as thinly as possible. You’re aiming for 2cmx8cm slices. Next, place a small bundle of about 12 enoki mushrooms into the centre of the steak slice and use the steak slice to roll it into a tight bundle.
2

Heat a skillet over medium heat. Place the vegetable oil inside. Fry the rolls for 3-4 minutes, flipping halfway through, until they are golden brown on both sides. Place 100ml of tare sauce into the pan and continue cooking until the sauce evaporates and glazes the rolls evenly in a viscous sauce. Be careful not to let it burn.