Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 21, 2024
Chop onion (½ medium) and scallion (1 stalk), set aside. Cut roots and clean pack of enoki mushrooms (1 package).
Roll up a small bunches of enoki mushrooms in strips of thinly sliced beef until all enoki mushrooms are used up.
Combine soy sauce (2–3 Tbsp), dark soy sauce (1 tsp), sugar (2 tsp), dashi stock (½ cup), and black pepper (1 dash) in a bowl/measuring cup.
Add oil in a pan over medium heat, then sauté onion til slightly translucent.
Lay beef enoki rolls around the pan nicely, add seasoned dashi stock, and simmer with the lid on til beef is cooked. Just about or less than 2 minutes since the beef is thinly sliced, it should cook fast.
Crack and beat eggs (2) in a small bowl, then pour eggs onto beef enoki rolls evenly.
Simmer with the lid on til eggs are cooked to preference.
Garnish with sesame seeds, scallion, and enjoy with a fresh bowl of rice!
