Prepare the rolls by placing a portion of enoki mushrooms and julienned veggies on each slice of beef, then roll tightly with the opening side down. In a bowl, mix dashi stock, soy sauce, mirin, and white pepper.
Heat a non-stick pan over medium-high and sear the beef rolls all around, keeping the opening side down.
Pour in the sauce, cover with a lid, and cook for 2 minutes.
Remove the lid, pour half the beaten eggs over the beef, cover again, and simmer for 2–3 minutes.
Drizzle the remaining egg over the rolls, cover, then turn off the heat to let the residual warmth cook the egg gently.
Garnish with spring onions and sesame seeds before serving.
