The Feast Part One: Erigi Wrapped in Beef

Since I’m moving house this weekend we had a final feast at our house with the in-laws and an elderly couple in the neighborhood last weekend.

I’ll be posting more recipes in the coming week but here is one of the things I made.  According to the dictionary eringi are king trumpet mushrooms or king oyster mushrooms.  I use eringi in this post because I first encountered them in Japan and they are eringi in my brain.

Eringi Wrapped in Beef

Kyou no Ryouri Beginners 2008.1 p.76

8 large shavings of beef (about 150 grams)

4 eringi (about 200 grams)

1/2 teaspoon sake

1/2 teaspoon soy sauce

1 1/2 tablespoon soy sauce

1/2 tablespoon sake

1/2 tablespoon sugar

1/2 tablespoon mirin

1 tablespoon salad oil

Sprinkle the beef with 1/2 teaspoon each of sake and soy sauce and let sit for five minutes.  While you are waiting, mix up the rest of the soy sauce, sake, sugar and mirin in a small bowl.  Wrap two pieces of beef around each eringi.  Put the oil in a frying pan and heat up over medium heat.  Put the mushrooms in, fry, and when the beef changes color, add the sauce.  Simmer on medium heat, turning the mushrooms, until they are cooked.  Serve hot.

16 thoughts on “The Feast Part One: Erigi Wrapped in Beef

  1. they look beautiful! Saitama won’t be the same without you two! But, next time we come to Japan, we’ll know another place to come and visit 😉
    Blessings on your move

  2. they look beautiful! Saitama won’t be the same without you two! But, next time we come to Japan, we’ll know another place to come and visit 😉
    Blessings on your move

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