Begin by dividing the enoki mushrooms into small bunches, each containing 3-4 mushrooms. Take thinly sliced beef and wrap each bunch tightly, ensuring the mushrooms are fully covered.

Preheat a non-stick skillet over medium-high heat while preparing the rolls.

In a mixing bowl, whisk together the dashi broth, mirin, soy sauce, sugar, and black pepper until the sugar dissolves completely.

Add olive oil to the preheated skillet and sauté the sliced yellow onion over medium heat for about 3-5 minutes until golden brown.

Place the wrapped beef rolls atop the sautéed onions in the skillet. Drizzle the prepared sauce over the rolls and cover the skillet with a lid. Cook for 3 minutes, then flip and cook for an additional 1-2 minutes until the beef is cooked through.

In a small bowl, scramble the eggs until well blended. Pour the scrambled eggs over the cooked rolls and cover the skillet again. Cook for another 2 minutes until the eggs are set.

Once everything is cooked, carefully transfer the Enoki Beef Rolls to a serving plate. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve with steamed rice.