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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the bean curd rolls in warm water two or three at a time to prevent tearing.
Once softened, unroll gently, lay flat on a tray and pat dry.
Place shabu shabu beef on each sheet.
Wash and divide the enoki mushrooms evenly, add them on top and roll tightly in one direction.
Mix all the sauce ingredients and set aside.
Heat a little vegetable or sunflower oil in a pan. Place the rolls seam-side down and fry to seal, about 5 minutes on medium heat until golden.
Pour in the sauce, cover with a lid and cook for 5 minutes until the rolls are infused with the sauce.
Top with sliced red chilli and spring onions and serve.
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Soak the bean curd rolls in small batches so they do not tear.
You can make it vegetarian by leaving the beef out.
Can I use a different type of mushroom?
Yes, you can substitute enoki mushrooms with other types like shiitake or button mushrooms.
Is there a non-alcoholic substitute for sake?
You can use rice vinegar or water with a bit of sugar as a substitute for sake.
Can I prepare the rolls in advance?
Yes, you can prepare the rolls in advance and refrigerate them. Fry and add the sauce just before serving.
What can I use instead of dashi stock?
You can use bone broth or vegetable stock as a substitute for dashi stock.
How do I prevent the rolls from tearing?
Soak the bean curd rolls in small batches and handle them gently to prevent tearing.
