Begin by carefully dividing the enoki mushrooms into manageable bundles. Take a slice of thinly sliced beef and place an enoki bundle at one end. Tightly roll the beef around the mushrooms, ensuring they are securely wrapped. Set aside each prepared roll on a plate.

In a mixing bowl, whisk together the dashi broth, mirin, soy sauce, sugar, and black pepper until well combined. Set aside.

Heat oil in a large non-stick skillet over medium heat. Add sliced yellow onions and sauté for about 3-5 minutes until translucent and slightly caramelized.

Layer the prepared Enoki Beef Rolls seam-side down onto the caramelized onions in the skillet. Drizzle the mixed sauce over the rolls. Cover with a lid and cook for approximately 3 minutes.

Lightly scramble the eggs in a separate bowl. After the rolls have cooked, uncover the skillet and pour the scrambled eggs over the rolls. Cover and simmer for an additional 2 minutes.

Once everything is cooked, carefully transfer the rolls to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and pickled vegetables.