we have food at home.

~ingredients:

• thinly sliced beef
• 1 pack enoki mushrooms (split)
• 1/2 white onion (sliced)
• 4-5 napa cabbage leaves (chopped)
• 2 eggs 
• 2 green onion (diced)
• sauce: 1/2 cup dashi, 2 tbsp sake, 2 tbsp mirin, 3 tbsp soy sauce, 1 tbsp sugar

~instructions: 

1. Prep the veggies by slicing the onion into thin slices, and chop the napa cabbage leaves into 1 inch chunks.
2. Separate enoki mushrooms into small bunches, about the size of a penny.
3. Roll each enoki bunch with one slice of beef, roll tightly so the rolls don’t come undone when cooking. 
4. Mix together the sauce ingredients 
5. In a deep pan, place a layer of sliced onion, followed by the napa cabbage. 
6. Place each beef enoki roll on top of the cabbage.
7. Pour over the sauce ingredients.
8. Turn on the heat to medium, and cover. Check in after 5 minutes, and the liquid should be bubbling. Lower the heat and cover, simmer for another 2-3 minutes. 
9. While the beef simmers, crack 2 eggs and whisk with a pinch of salt 
10. Uncover the pan and pour the egg mixture slowly over the beef enoki rolls. 
11. Top with green onion and cover, cook for another 2 minutes. 
12. Turn off the fire after the egg is cooked, top with more green onion, and enjoy over rice.