Begin by dividing the fresh enoki mushrooms into small bunches. Take thinly sliced beef and carefully wrap each bunch of mushrooms tightly, ensuring no ends are exposed. Set them aside.

In a mixing bowl, whisk together dashi broth, mirin, soy sauce, sugar, and black pepper until the sugar fully dissolves. Set aside while you sauté the onions.

Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced yellow onion and sauté for 3-5 minutes until golden and translucent. Spread the onions evenly in the pan.

Gently place the prepared Enoki Beef Rolls on top of the sautéed onions. Drizzle the sauce over the rolls and cover the skillet. Let cook for 3 minutes. Flip the rolls and cook an additional 1-2 minutes until beef turns brown.

In a small bowl, scramble the eggs until well-beaten. Pour the eggs over the beef rolls in the skillet, cover, and let simmer for about 2 minutes until the eggs are set.

Transfer the cooked Enoki Beef Rolls to a serving plate. Garnish with green onions and sesame seeds. Serve hot with steamed rice.