Posted on Wed 29th November 2023

Marinaded Rib Eye and Enoki Rolls

The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!

Cuisine

Japanese

Time

2 hours

Servings

2-3

Ingredients

10 asparagus sticks

300g enoki mushrooms

1 rib-eye steak, very thinly sliced

The Marinade

4 cloves of garlic

thumb sized piece of ginger

2 birds-eye chillis

2 spring onions

10 sprigs of coriander

2 tsp English mustard

10 Tbsp light soy

4 Tbsp dark soy

2 Tbsp rice vinegar

3 Tbsp sugar

2 tsp sesame oil

Method

Preparation

Finely chop the garlic, ginger, chillis, spring onion and coriander and place in a mixing bowl. Add the liquid ingredients and stir until combined.

Wrap a small handful of the enoki mushrooms and a stalk of asparagus with the thin slices of rib-eye. Repeat until you have used all of your ingredients. Marinade the wraps with the Ultimate BBQ marinade and let them rest for a few hours.