The beef enoki rolls recipe is always a hit for a reason. Super easy, protein-packed and delicious! It’s a bit of a labor of love but I lazified the recipe and it turned out exactly the same! ingredients: • 1 lb thinly sliced beef brisket chuck rolls (kept frozen — no need to thaw) • 1-2 packs enoki mushrooms, root ends trimmed • 1 onion, sliced • 2 eggs, whisked sauce: • 1/2 cup water • 1 tsp dashi powder (omit if you don’t have) • 1/4 cup soy sauce • 1/4 cup mirin • 1 tbsp sugar • green onions, sliced • sesame seeds steps: 1. keep the beef frozen — no need to thaw and unravel! 2. rinse and trim the root ends off the enoki mushrooms and separate into small bundles. 3. insert each bundle straight into a frozen beef roll (no unraveling, no rerolling). 4. mix water, dashi powder, soy sauce, mirin, and sugar to make the sauce. 5. heat a pan over medium-high heat, add sliced onion, and sauté 2–3 minutes until softened and fragrant. 6. place beef rolls directly on top of the onions (i also added the remaining brisket without enokis). 7. pour in the sauce, cover, and let simmer for about 3–4 minutes. 8. lower heat to medium and slowly pour whisked eggs evenly over the beef. 9. cover and cook 1–2 minutes, just until the eggs are softly set. 10. garnish with green onions and sesame seeds. i like to serve this as-is or over rice, finished with a sprinkle of togarashi 🌶️ #beefenoki #easyrecipes #homecooking #koreaninspired #lazymeals