This dish needs only two ingredients - Enoki mushrooms and thinly sliced pork or beef. If you had steamboat at home over this Chinese New Year period, you are likely to have these two ingredients in your kitchen.
Alternatively, if you have elderly or young children at home, they may find it a challenge to chew the Enoki mushroom, as it has a rather rubbery and elastic texture. You may wish to replace the Enoki mushroom with bamboo shoots, carrots, Chinese dried mushroom and/or celery. Use cooked bamboo shoots (available in packet or canned), parboil the thinly strips of carrot and celery. Soak and cut the mushroom into strips. Just ensure your choice of ingredients used - the bamboo shoots, carrot, celery and/or mushroom are around the same thickness and length. Here the link to my trio-colour meatroll.
1 packet thinly sliced pork or beef (for shabu shabu) - around 300g
A bunch of Enoki Mushrooms
1 tsp grated ginger
1.5 tbsp light soy sauce
1 tbsp mirin
1 tbsp cooking oil
1 tbsp soy sauce
1 tbsp mirin
2 to 3 tbsp water
1) Marinate sliced pork/beef with (A) and keep in fridge for an hour or more.
2) Cut off the stem portion of Enoki mushroom and discard.
3) Place a piece of sliced meat on your chopping board or plate, place a small bundle of Enoki mushroom at the edge of the sliced meat, roll up the meat and secure with a toothpick. Repeat the same for all meat slices.
4) Heat 1 tbsp oil in pan over high heat. When pan gets very hot, place all the meat rolls (toothpick intact) in pan to brown for about a minute.
5) Quickly remove all the toothpicks and turn the meat rolls to the other side to brown for another half a minute (I used a pair of wooden chopstick to flip the meat over).
6) Pour the seasoning sauce into the hot pan and cover for a minute.
7) Serve hot immediately.