20 Minute Enoki Pork Rolls

Enoki pork rolls

There are countless delicious types of cuisines in the world (my personal favorites are Japanese, Hawaiian, Italian, BBQ, Vietnamese, Thai, Chinese, and Mexican), but I find none are as easy and quick to cook at home like Japanese food. I’m extremely comfortable attempting some of the dishes we tend to eat for obvious reasons, and these enoki pork rolls were especially delectable and came together in 20 minutes! Using a handful of ingredients I always cook with but in a different way, I combined some of my most beloved ingredients—enoki mushrooms, eggs, won bok, and a tasty shoyu sauce—to create a donburi-style dinner I could eat at least once a week from now on!


  • 1 pack of thinly sliced pork
  • 2 packs of enoki mushrooms
  • 1 head of won bok
  • 1 sweet onion
  • 3 eggs
  • Aloha shoyu (important that you use Aloha! Otherwise use whatever shoyu you have on hand and supplement with sugar), chicken broth, mirin, pepper to taste


  1. Chop won bok into 1.5-2 inch strips
  2. Thinly slice onion
  3. Cut off ends of enoki mushrooms and thoroughly clean remaining stems
  4. Mix Aloha shoyu, chicken broth, mirin, and pepper until the sauce suits your preference
  5. Crack and beat eggs in a separate bowl and set aside
  6. Separate enoki into 1 inch stalks and wrap with 1-2 pieces of pork
  7. Continue bunching and wrapping enoki with pork until both ingredients are used
  8. On medium high, add won bok and onions to a large skillet
  9. Sauté won bok and onions until translucent and slightly softened
  10. Lay enoki pork rolls on top of won bok and onions
  11. Pour sauce mixture over entirety of pan
  12. Cover pan with lid and let cook for 3 minutes
  13. Remove lid, pour eggs over enoki pork rolls, and re-cover with lid
  14. Cook eggs for 2-3 minutes
  15. Remove pan from heat, and serve enoki pork rolls over lots of rice and top with furikake!