Inspired by a friend's rice cooker version, this recipe features thinly sliced beef wrapped around enoki mushrooms, cooked with yellow onions and beaten eggs in a savory sauce. The mixture is then used to top molded rice and wrapped in nori, creating delicious musubi.
1. Wash and cook rice.
2. Cut nori sheets into long rectangles (cutting a large sheet down the middle is usually perfect).
3. Roughly chop the yellow onion and set aside. Cut off the base of the enoki mushrooms and divide them into small bunches. Roll thinly sliced beef around each enoki bunch and set aside.
4. In a small bowl, mix together the soy sauce, water, dashi powder (or mushroom bouillon), honey, and black pepper for the sauce. Set aside.
5. Lightly oil a pan and cook the chopped onions on medium-high heat for 2 minutes. Add the beef-wrapped enoki mushrooms on top of the onions, pour the prepared sauce over everything, close the top with a lid, and cook for 3 minutes. Open the lid, add the beaten eggs over everything, and let it cook for 3 more minutes. Take off heat.
6. Using a musubi mold, fill it with cooked rice, then press down using the mold press to make a musubi shape. Top the rice with furikake, then the cooked beef enoki mixture, and finally wrap with a nori sheet.
7. Enjoy!
