Beef-Rolled Enoki

Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA


Yield: 6 rolls or 12 pieces


8oz.  Enoki mushrooms

8oz.  Sliced sirloin beef

4oz. Udon soup

Salt and pepper to taste

2oz. Teriyaki sauce


Boil enokis in Udon soup. Drain all moisture from enokis and lightly press to drain excess moisture.

Slice beef into 1/10” pieces. Roll enoki in beef.  Skewer pieces on bamboo stick and grill 30 seconds each side, adding salt and pepper to taste.

Once cooked, let pieces cool slightly and remove from skewers. Cut each piece in half, and serve with Teriyaki sauce.


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