Ingredients for enoki mushroom and beef rolls

200g enoki mushrooms, 300g beef

100g Mishima rice sauce

How to make enoki mushroom and beef rolls

Step 1

Wash enoki mushrooms, in order to look good and not too long, I cut it in half, and the tail section (top of the picture) I saved them for the nest eggs. I saved them for the rice with fat beef, hehehe, of course, if you don't think it's necessary, you can not cut them.

Step 2

Place the enoki mushrooms on top of the beef, roll and roll, and then take a toothpick to hold it in place.

Step 3

Non-stick sauté pan on medium-low heat with a bit of oil, turning the rolls over to make sure they are evenly heated.

Step 4

After the rolls are cooked to the touch, put in 3 tablespoons of the Mishima cover rice sauce 3 tablespoons (absolutely no advertising costs, just eaten one of the more delicious home prepared soy sauce, purely personal preference), (cover rice sauce can not be purchased if you can also use soy sauce, aioli, a little bit of sugar instead of) and then according to their own tastes to add the right amount of water to simmer for a while

Step 5

Judge the fat cow rolls are cooked through is very simple, just need to see if it is not much smaller than the size before the pot The cooked beef rolls are so small compared to the previous ones! The last big fire sauce can be.