This 20-minute Beef Enoki Oyakodon is a sweet-savoury Japanese delight! Tender beef, delicate enoki mushrooms, and silky egg custard – this is express comfort food.
At the end of a long day, I just want something quick and easy to prepare. This Beef Enoki Oyakodon hits all the right satisfying spots, and unbelievably quick too!
The first time I made this, I hated it – but that’s my fault. I made the mistake of adding too much seasoning… dark soy sauce, kecap manis, oyster sauce, and it came out too salty. All I could taste was the soy sauce. The next time I attempted it, I pared down the recipe – significantly, I might add – and it was perfect! The beefy flavours, with the chewy enoki mushrooms and soft, custard-like texture of the eggs, this is going to be your new weeknight rotation.
Why You’ll Love this Quick Beef Enoki Oyakodon
- Minimal Ingredients: One of the key attractions of this recipe is its simplicity. You won’t need to scour specialty stores for obscure ingredients. With just a few kitchen staples, you can create a restaurant-worthy dish in the comfort of your home.
- Quick Prep Time: Beef Enoki Oyakodon is a time-efficient recipe, requiring minimal prep work. With sliced beef, enoki mushrooms, and a handful of pantry essentials, you can have this dish on the table in under 30 minutes, making it an excellent option for busy individuals or families.
- Foolproof Cooking Technique: The cooking technique for Beef Enoki Oyakodon is beginner-friendly. Whether you’re a seasoned home chef or someone just starting to experiment in the kitchen, the step-by-step instructions make it easy to achieve a perfect balance of flavors and textures.
Key Ingredients Beef Enoki Oyakodon
- Thinly Sliced Beef: I used ‘shabu shabu beef’, these are thinly sliced, high-quality beef specifically prepared for quickly cooking in hot pots. You can also thinly slice beef, use a tender cut such as sirloin or ribeye for the best results.
- Enoki Mushrooms: These delicate, long-stemmed mushrooms with a mild flavour. This adds such a unique texture to the dish, chewy with a bite!
- Onions: Sliced onions add flavour and an aromatic, mild sweetness to the dish.
- Eggs: The heart of oyakodon lies in the velvety egg topping.
- Soy Sauce, Sugar, and Stock: The trio of these ingredients forms the base of the savory-sweet sauce that ties the dish together. Dashi stock and mirin is traditionally used, but I replaced with chicken stock and sugar to replicate those flavours just fine.
- Spring Onions / Green Onions: Fresh spring or green onions add a burst of colour and a hint of sharpness to complement the other flavours.
How to Make Beef Enoki Oyakodon:
1. Prepare the Beef Enoki Rolls
- The fun of this dish is in making these rolls! These are super easy and quick to make too. Lay out the beef strips, and place a small bunch of enoki mushrooms over it.
- Roll the beef strips, enclosing the mushrooms within each roll. Set to one side.
- This is optional – feel free to skip this step.
2. Prepare the Eggs
- Crack eggs in a bowl. Mix in stock, soy sauce, and sugar (or mirin). Set aside.
3. Pan Fry Beef and Enoki Mushrooms
- In a skillet over medium heat, sauté thinly sliced onions until soft. I’m also adding minced garlic, although this is optional.
- Top with the Beef Enoki Rolls. Let it brown on one side, before carefully flipping over the other side.
- If you did not roll your been enoki mushrooms, add them to the pan at the same time and stir fry with the onions until cooked.
4. Add the Egg Mixture
- Slowly pour the egg mixture over the beef enoki rolls. Cover the skillet and let eggs cook until they reach a custard-like consistency.
- If you prefer eggs that are more done, leave it in for longer until the eggs solidify on the surface. Turn off the heat and garnish with spring onions and sesame seeds.
5. Serve over Rice
- Spoon the beef, mushrooms, and egg mixture over a bowl of steamed rice. Garnish with chopped green onions for a burst of freshness.
More Recipes Like This
BEEF ENOKI ROLL OYAKODON
Course: 30 Minutes u0026amp; Under, Asian, Beef u0026amp; Lamb, Dinner, Easy Weeknight, Eggs, Lunch, Recipes
Servings
2
servingsPrep time
30
minutesCooking time
40
minutesIngredients
200g shabu shabu beef, or thinly sliced beef (such as sirloin or ribeye)
150g enoki mushrooms, roots trimmed and separated into small bundles
2 eggs, beaten
1/2 cup stock of choice (dashi, chicken or vegetable stock)
1 tbsp soy sauce
1 tbsp sugar or mirin
1/2 tsp ground pepper
1 tbsp vegetable oil
1 onion, sliced
1 clove garlic, minced
2-3 spring onions, thinly sliced
sesame seeds, for garnish
Steamed rice for serving
Directions
- Lay out the beef strips, and place a small bunch of enoki mushrooms over it. Roll the beef strips, enclosing the mushrooms within each roll. Repeat until all the beef and mushrooms are used up. Set to one side.
- Crack eggs in a bowl. Mix in stock, soy sauce, sugar (or mirin), and a dash of ground pepper. Set aside.
- In a skillet over medium heat, sauté garlic and thinly sliced onions until soft. I’m also adding minced garlic, although this is optional.
If you did not roll your been enoki mushrooms, add them to the pan at the same time and stir fry with the onions until cooked. - Top onions with the Beef Enoki Rolls. Let it brown on one side, before carefully flipping over the other side. This will be quick, about 1-2 minutes per side.
- Slowly pour the egg mixture over the beef enoki rolls. Cover the skillet and let eggs cook until they reach a custard-like consistency. If you prefer eggs that are more done, leave it in for longer until the eggs solidify on the surface.
- Turn off the heat and garnish with spring onions and sesame seeds.
Did you make this recipe?
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