Step 1

Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame oil in a shallow dish.

Step 2

Place beef slices into dish and coat evenly in the marinade. Place in fridge for a minimum of 30 minutes to allow all those beautiful flavours to soak into the meat.

Step 3

Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.

Step 4

On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it's wrapped evenly. Repeat for remaining slices of beef.

Step 5

Heat the remaining 1 tbsp sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.

Step 6

Once cooked, remove from pan and transfer to a serving plate. Pour any remaining sauce from pan over the top and serve immediately.