Begin by dividing the enoki mushrooms into small bunches of three to four mushrooms each. Wrap each bunch with a slice of beef and set aside.

In a small bowl, mix dashi broth, mirin, soy sauce, sugar, and black pepper. Whisk until sugar dissolves.

Heat olive oil in a skillet over medium heat. Add sliced yellow onion and sauté for 3 to 5 minutes until golden brown.

Lay Enoki Beef Rolls on the cooked onions. Drizzle sauce over the rolls, cover, and cook for 3 minutes. Flip and cook for another 1 to 2 minutes.

Scramble the eggs in a separate bowl. Pour over the beef rolls and simmer for 2 more minutes. Remove from heat once eggs are set.

Transfer rolls to a serving plate, garnish with green onions and sesame seeds, and serve with steamed rice.