Begin by gently dividing the enoki mushrooms into small bunches. Each bunch should be wrapped tightly in a slice of beef, ensuring a secure hold for cooking.

In a bowl, combine the dashi broth, mirin, soy sauce, sugar, and black pepper. Mix well until the sugar dissolves, and set aside.

Heat a splash of olive oil in a skillet over medium heat. Add the sliced yellow onion and sauté for about 3-5 minutes, until they become translucent and slightly caramelized.

Arrange the beef-wrapped enoki mushrooms in a single layer over the caramelized onions. Drizzle the prepared sauce over them and cover; cook for 3 minutes.

Carefully flip the rolls and cook for another 1-2 minutes until everything is cooked through.

While the rolls are cooking, crack the large eggs into a bowl and scramble them. Drizzle the scrambled eggs over the rolls in the pan and let them simmer for about 2 minutes.

Transfer the Enoki Beef Rolls to a plate, garnishing with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy.