This takes about half an hour and looks like restaurant work. Thin slices of beef belly wrap around bundles of enoki, and the sealed foil keeps them cooked through and full of sauce.
The difficulty is rolling them tightly, because a loose roll opens up in the oven. The beef has to be sliced very thin to wrap around the bundles. Sealing the foil is the key point, since an open edge lets the sauce evaporate and the meat dry out.
This batch weighs about 530g, at roughly 266 calories per 100g.
Method
Trim the base from 200g enoki mushroom, soak it in lightly salted water for 5 minutes, wash it and pull it apart into small bundles.
Wash 250g beef belly in lightly salted water, drain it and slice it very thinly.
Wash 2 spring onions and cut them into fine strips.
Mix the sauce: put 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon kOBE Monk Fruit Blend and 1/2 teaspoon ground pepper in a bowl and stir until dissolved.
Lay a slice of beef on a board, add a bundle of mushroom and roll it up, then work through the rest of the meat.
Arrange the rolls on a sheet of foil, spoon over the sauce and seal it closed.
Bake at 200 degrees C for 20 minutes, then take it out and scatter over the spring onion strips.
Tips
Set each roll seam side down, since the meat seals itself in the heat and needs no toothpick.
Fold the foil over twice at the edges so the steam stays inside and the meat does not dry out.
Enoki trimmed at the base and pulled apart, rather than cut across, keeps its crisp texture.
kOBE Monk Fruit Blend dissolves slowly, so stir the sauce, leave it for 5 minutes and stir it again before it goes over the meat.
For a browned surface, open the foil and bake for 3 more minutes at 220 degrees C.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.