Enoki enveloped in a thinly cut (carpaccio style) beef slices with a dash of tamari and black sesame seeds for a simple and fun bite on your next dinner party.
A savory bite
These Enoki Beef Rolls savory appetizers originate from Japon, a tender meat rolled around crunchy enoki mushrooms, a drop of tamari and a sprinkle of black sesame. Sometimes, simple is the answer to your guest’s stomach… My Cantonese sister in law made those mini rolls for my family once, slightly differently made (in the wok instead of the oven) but I thought it would make a nice appetizer idea for the holidays.
When you receive guests, it’s always a tricky thing to satisfy everyone, this one appetizer is a carnivore pleaser guaranteed, plus it’s so simple to make. You can prepare them in advance and simply put them in the oven when your guests arrive and 10 minutes laters you drizzle a tad of tamari, pepper and black sesame seeds, insert a toothpick in each of them and there you go! Ready to party.
Black vs White sesame
Clearing up the air here… Black vs white sesame seeds. Well, do you know the BIG difference between black and white ones? First black and white sesame seeds are two different types of sesame, the white one is hulled, meaning its shell got discarded and the black one comes with its shell. Second, the texture of black sesame is much crunchier, and it’s flavor, in my opinion is way more subtile than the white ones. Third, the strongest of all is a toasted white sesame, it’s so powerful you won’t see it in many dishes… If you like East Asian dishes then you should definitely buy yourself the black sesame and for this dish the black ones are fitting right in.
To give an extra kick to the rolls, I’ve added Tamari, very similar to soy sauce. Wether one or the other is fine for this recipe. Also, I believe they glaze the meat with Oyster sauce in Japon, which I’m sure give a lovely glossy finish to the rolls.
Let’s make those meaty rolls!
Enoki Beef Rolls
- 150 g beef (thinly sliced (carpaccio style))
- 150 g enoki mushrooms
- 2 tbsp tamari (or soy sauce, oyster sauce)
- 1 tsp black sesame seeds
- salt and pepper
- Add a few enoki mushrooms and roll them up in 1 or 2 thin beef slices (depending on the cut length).
- Season the roll with salt and pepper.
- Cook in the oven at 180°C (350F) for 8-10 minutes (again depending if you use 1 or 2 meat slices per rolls).
- Add a drizzle of tamari (or soy sauce) on the rolls and the black sesame seeds.
Wow!! Have not seen this before very cool!!!!
Love enoki mushrooms but I never thought to wrap them. Thanks for the awesome idea.
It a pleasure
YUM! What a great idea. enoki mushrooms are some of my favourites and paired with the beef..perfect!
Enoki mushrooms were a gateway mushroom for me. They made me realize that not all mushrooms are the same, and therefore I didn’t need to continue refusing to eat them. I’ve made something like this before, and it’s absolutely a delightful little appetizer. The tamari is wonderful too, since it’s got a bolder, darker sort of flavour that works nicely with the beef and the enoki. Lovely recipe, and certainly one I’d be eager to dive into at a party!
I know you are not the biggest fan of mushrooms… glad the enokis are corrupting you;)