In a large enough bowl, mix soy sauce, sake (cooking wine), brown sugar, garlic, ginger, and dried chilies together until the sugar is dissolved. Place the beef in the marinade and gently move it around ensuring they are completely covered. Let the meat marinate for at least an hour.

Remove the mushrooms from the packaging, cut and discard the base of the enoki. About 15 minutes prior to frying them, soak the mushroom in very hot but not boiling water with a pinch of salt. This will soften and loosen the mushrooms. After the enoki have soaked for 15 minutes, drain them well.

To assemble the rolls lay one or two beef slices on a board. Place a cluster of the enoki at one end. Roll the beef around the mushrooms fairly tight.

Place the rolls on a griddle and cook about 2-3 minutes per side. Serve immediately.