Begin by dividing the enoki mushrooms into small bunches and set them aside. Take a slice of thinly sliced beef and tightly wrap each mushroom bunch, ensuring the seam is on the bottom.

In a medium bowl, combine dashi broth, mirin, soy sauce, sugar, and black pepper. Whisk until fully blended and set aside.

Heat a large skillet over medium heat and add olive oil. Once hot, add sliced yellow onions and sauté until translucent and caramelized, about 3-5 minutes.

Carefully place the beef rolls over the caramelized onions and pour the prepared sauce evenly over them. Cover and cook for about 3 minutes, then gently flip and cook for an additional 1-2 minutes until the beef is just cooked through.

While the rolls finish cooking, scramble the eggs and drizzle them over the rolls in the skillet, cooking for about 2 minutes.

Plate the Enoki Beef Rolls, garnishing with green onions and sesame seeds. Serve hot alongside steamed rice or a simple salad.