Step 1

Make the seasoned broth:Mix together all of the ingredients for broth until the dashi powder dissolves. Set aside until needed.

Step 2

Assemble the enoki beef rolls:Trim off the ends of the enoki mushrooms, about 1 to 2 inches, and separate the mushrooms into small bundles, no bigger than about ¼ inch. Wrap each bundle of enoki mushrooms with a sheet of the thinly sliced beef. Repeat with all beef and enoki mushrooms.

Step 3

Cook:In a large skillet or saute pan over medium heat, add the oil. Once the pan is hot, add the sliced onion and saute until the onion softens and turn translucent.

Step 4

Arrange the prepared enoki beef rolls around the pan in as even of a layer as possible on top of the sautéed onions. If you need to lower the heat while doing this, it's totally okay.

Step 5

Next, pour the prepared seasoned broth around the pan, crack some black pepper on top of the enoki beef rolls (optional), cover with a lid, and bring it to a boil over medium to medium high heat. Once the broth comes to a boil, reduce the heat to keep it at a simmer and cook for about 2 to 3 minutes until the beef is just cooked through. At this point, the beef should no longer be red or pink.

Step 6

Optional:Once the beef is cooked, pour the beaten egg around the pan. Cover with the lid again and let the broth come back to a simmer. Simmer until the eggs are cooked, about 30 seconds to 1 minute.

Step 7

Finish:Uncover and garnish with sliced green onions and sesame seeds. Enjoy while hot with rice!