Home / All Recipes / Japanese / Nametake - Enoki in Mirin and Soy Sauce
Nametake - Enoki in Mirin and Soy Sauce
This is a really really really simple way to cook enoki mushroom, or you can also use nameko or shimeji :) First, cut to remove the moldy end of the mushroom, then chop into three equal parts, and this is now ready to be cooked.
![Enoki Mushroom](https://dailycookingquest.com/img/2014/04/enoki2_hub9952426eef06369c10e1526caec10b0_141005_1200x1800_resize_q75_lanczos.jpg)
Anyone should be able to prepare this dish. In fact, if you are feeling super lazy, just combine all ingredients in a bowl, cover with saran wrap, and microwave until the mushroom has wilted and turned brown from absorbing the sauce. Let it cool a bit, then it is ready to be eaten. Perfect for college student with no kitchen access, but a working microwave, right? So much healthier than ramen. Actually, forget what I said, you can eat your ramen, but add this, and maybe an egg, and some chopped spring onions, okay. :D
![Nametake - Enoki in Mirin and Soy Sauce](https://dailycookingquest.com/img/2014/04/enoki_mirin_soysauce2_hue06c63ae1ec3a65625d59862ddee940e_89670_1200x1800_resize_q75_lanczos.jpg)
Nametake - Enoki in Mirin and Soy Sauce
Ingredients
- 2 pack (200 gram) enoki mushroom
- 3 tablespoon mirin
- 3 tablespoon soy sauce
Instructions
- 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.
Comments
Do you have a recipe for kosauteed enoki mushroom and eggplant? I ate at a izakaya.
Hmm... I am not sure which dish you have in mind, does it also include some kind of meat sauce that coats everything together? If that is the case, I might have just the recipe.
Leave a comment