Nametake - Enoki in Mirin and Soy Sauce
- 2 pack (200 gram) enoki mushroom
- 3 tablespoon mirin
- 3 tablespoon soy sauce
- Remove the moldy end of the mushroom. Then cut the rest into three equal sections.
- Place mushroom, mirin, and soy sauce in a frying pan. Turn on the heat and cook until bubbles, reduce heat and simmer until the mushroom has wilted and has turned brown from the sauce.
- Turn off heat and serve as side dish to steamed white rice, or as a topping to plain silken tofu. This keeps well in the fridge for up to 2 weeks in an airtight container.
Another great recipe by https://dailycookingquest.com.