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Beef Enoki Rolls & Homemade Veggie Tempura

These Japanese-inspired appetizers are great for your
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Asian
Cuisine: Japanese
Servings: 4



  • 1 sweet potato
  • 1 zucchini
  • Handful green beans
  • 1 egg
  • 2 cups panko breadcrumbs blended into a flour
  • 1 cup water
  • 1 cup ice
  • 2 cups flour

Tempura dipping sauce

  • 1 tsp minced gingerroot
  • 1 tsp minced garlic
  • 4 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp lemon rind

Beef Enoki Rolls

  • 2 tbsp olive oil
  • Thinly sliced frying steak
  • Package enoki mushrooms
  • Soy sauce to taste
  • Salt & pepper to taste


  • For the tempura batter: Combine 1 cup water and 1 cup ice, let sit. Cut vegetables in the meantime while ice cools water. Mix together eggs and flour, adding in 1 cup ice water. The batter should be somewhat lumpy and sticky.
  • Mix together dipping sauce and set aside.
  • Heat 1/2 cup canola or vegetable oil in a large pot on med-high heat for approx 3-4 min. Once hot, dip veggies in batter, then in panko breadcrumbs. Cook in batches in oil for about 2 min, turning halfway through cooking time. Set on paper towel to drain and season with salt.
  • Meanwhile, cut beef strips in half and roll around a pile of enoki mushrooms. Season with salt and pepper, and then drizzle rolls with soy sauce. Cook on med-high heat in 2 tbsp of olive oil for about 3 minutes.
  • Serve tempura and beef enoki rolls with dipping sauce and enjoy!