Enoki Mushroom Beef Rice Bowl (20 Minutes!)
If there is one recipe you NEED to try on my page, it is my 20-minute Enoki Beef Rice Bowl. Enoki mushroom is wrapped in thinly sliced beef, simmered in a savory umami sauce finished off with silken eggs. This savory and delicious beef rice bowl has everything I love, and is an easy and affordable recipe to make for weeknight dinners. Every bite is the perfect bite! If you have leftover beef slices from hot pot nights you don’t know what to do with, THIS is the recipe to make!
Izakaya-Inspired Enoki Beef Roll Don
My Beef Rice Bowl is inspired by the famous and iconic Japanese beef gyudon. Beef Rice Bowl, or Gyudon, is my go-to order when I visit any Japanese restaurant. The sweet-savory thinly sliced beef and onion on top of rice is a treat anytime. Today, we’re giving it a boost with Enoki Beef Roll Don. This particular recipe is a popular modern favorite that combines the classic rice bowl with Izakaya-style enoki beef rolls. So, it is filled with my favorite things: beef, onion, eggs, enoki mushroom and rice!
Ingredients For Enoki Gyudon
- 10 Thin slices hot pot sliced beef
- 1 enoki mushroom separated into 10 portions
- 1 yellow onion sliced
- 2 eggs beaten
- Green onion to garnish
- Rice
Sauce:
- 1 cup Dashi Stock
- 3 tbsp Soy Sauce
- 2 tbsp of Mirin or Sugar
- ½ tsp Black Pepper
Enoki Mushrooms
To make these beef mushroom rolls, you’ll need some enoki mushrooms. Enoki mushrooms are a massive budget saver because they cost pennies compared to sliced ribeye, allowing you to stretch a more expensive plate of hot pot beef into a much larger, highly satisfying meal. And, they’re healthy for your gut and packed with antioxidants.
Cut off the bottom of the enoki mushroom, and separate it into 10 pieces. Try not to break them apart too much to prevent the mushroom from falling apart when cooking.
Hotpot Beef Slices
This rice bowl is a great recipe to use up some of your leftover meat from hotpot night. It’s usually conveniently thinly sliced and pre-packaged, but still good quality cuts. I like a fatty cut, so I went with rib eye, but honestly any cut of beef works. If you slice it slightly thicker, you should adjust the cooking time accordingly. I definitely recommend using hot pot meat if you live near a local Asian supermarket. If not, freeze the beef overnight, and using a mandoline or a knife, thinly slice the beef.
Don’t eat beef? Substitute with thinly sliced pork belly instead, and it will be just as delicious.
Gyudon-Inspired Sauce
The sauce is what makes my beef rice bowl irresistible, and all you need is a few simple ingredients: Soy sauce, black pepper, sugar, and dashi stock. There’s no need to marinate the beef, because all the flavor comes from this sauce. The sweet-savory sauce get soaked up in the enoki mushrooms, so you’ll get flavor in every single bite. Dashi stock will add TONS of umami flavor, but if you can’t consume shellfish, you can also use beef stock. Eggs are optional too add to the sauce when cooking, but the silky egg pairs perfectly with rice and make the beef extra smooth.
How To Make Beef Mushroom Rice Bowl
- One thin slice of beef, one portion of enoki mushroom, roll it up and rest it opening side facing down.
- In a bowl, mix dashi stock, soy sauce, mirin or sugar, and black pepper.
- Drizzle oil in a pan, and Add onion. Turn the heat to medium-high and pan-fry for 3-4 minutes or until the onion is
- slightly translucent and soft.
- Place the sliced beef on top of the onion, drizzle in the sauce, put the lid on, and let it cook for 3 minutes.
- Remove the lid, turn the beef, and depending on the cut/thickness of the beef, you may need to cook another 1-2 minutes.
- Drizzle the egg all over the pan onto the sauce, and simmer for another 2-3 minutes.
- Garnish with green onion, and enjoy!
Do you want more EASY 20-minute recipes? Here are some of my go-to favorites!
- Korean Spicy Soft Tofu Stew
- Tuna Yaki Onigiri – Creamy Tuna Rice Balls
- Sizzling Pork Belly Plate – 20-Minute Dinner
- Mushroom and Basil Udon – 15 Minutes
Enoki Mushroom Beef Rice Bowl (20 Minutes!)
By Tiffy Cooks
Ingredients
- 10 Thin slices hot pot sliced beef
- 1 enoki mushroom separated into 10 portions
- 1 yellow onion sliced
- 2 eggs beaten
- Green onion to garnish
- Rice
Sauce:
- 1 cup Dashi Stock
- 3 tbsp Soy Sauce
- 2 tbsp of Mirin or Sugar
- ½ tsp Black Pepper
Instructions
- One thin slice of beef, one portion of enoki mushroom, roll it up and rest it opening side facing down.
- In a bowl, mix dashi stock, soy sauce, mirin or sugar, and black pepper.
- Drizzle oil in a pan, and Add onion. Turn the heat to medium-high and pan-fry for 3-4 minutes or until the onion is slightly translucent and soft.
- Place the sliced beef on top of the onion, drizzle in the sauce, put the lid on, and let it cook for 3 minutes.
- Remove the lid, turn the beef, and depending on the cut/thickness of the beef, you may need to cook another 1-2 minutes.
- Drizzle the egg all over the pan onto the sauce, and simmer for another 2-3 minutes.
- Garnish with green onion, and enjoy!
Video
@tiffycooks Day 2 of my 20 minute recipe series, Beef Rice Bowl 🤤 #cooking #rice #easyrecipes
♬ original sound – TIFFY COOKS 🥟
Hi Tiff,
If we dont have Daishi stock, what can we use instead?
Thank you!!!
Hi Thanny,
You can try beef or vegetable broth!
Tiffy
Very easy recipe and tasty dish for dinner
Absolutely Delicious! Must be simple and easy recipe if my teenager daughter was able to cook it!
Super simple, great flavor, perfect weeknight dinner!
so easy to make!