@luckydragonsupperclub: Enoki beef rolls 🤝 greens - my go to winter weeknight fix 🙂‍↕️ I usually stock up my freezer on hot pot goodies to whip up something quick and nutritious. This meal is completely customisable, add your favourite cuts of hot pot meat (sliced pork, lamb or beef), tofu skins (or puffs) and more. I like cooking my greens separately, but if it fits in your cooking vessel, go ham babes. Ingredients: 1 small onion, sliced 1 tsp oil 150g enoki mushrooms, ends trimmed, split into 10-15 small bundles 225g hot pot beef (10-15 slices)* - thawed 6 dried bean curd rolls** Optional: udon noodles 2 eggs, loosely whisked Green onions and white sesame seeds to garnish The stock: 1 sachet instant dashi powder (10g) 1 cup water 2 tbsp mirin 1 tbsp sake 1 tsp soy sauce To serve: I blanched some Crown Daisy / Chrysanthemum greens in seasoned water. Dressed in oyster sauce or seasoned soy sauce. *If you cannot find hot pot slices, you can freeze a slab of steak, and pass it through a mandolin to get even slices OR slice thinly with a sharp knife. (With care pls) **tofu skins cook very quickly! They’re like ribbons of goodness. Find them at your asian grocer Method: Combine stock ingredients. Set aside. Wrap the beef slices around each bundle of enoki mushrooms. In a large skillet, saute onions on medium heat in some oil. Arrange the prepared enoki beef rolls in the pan along with bean curd sheets and udon noodles if using. Pour the prepared both into the pan. Bring to a boil. Cover with a lid for 3-4 min. Once the beef is cooked, pour over in the whisked eggs. You can let them set off the heat with the lid on or continue cooking on low heat until they’re done to your liking. Finish with your garnishes and enjoy. #dinner #homecooking #enoki

Steph

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Sunday 15 June 2025 09:56:24 GMT