This "Supreme Enoki Mushroom" side dish is ready in just 10 minutes and will have you reaching for bowl after bowl of rice. The exquisite blend of enoki's umami and the savory depth of salted kelp, with its sweet and sour flavor, is delicious even when cold and makes for a perfect appetizer.
Ingredients
Main Ingredients (1-2 servings)
- Enoki mushrooms 1 bag (200g)
Seasonings
- [A] Soy Sauce 2.5 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Sugar 2 tsp
- [A] Salted Kelp 10g
- Vinegar 1 tbsp
- Sansho (Japanese Pepper) to taste
Steps
- Trim the tough ends of the enoki mushrooms.
- Cut a line into the base of the trimmed enoki mushrooms where the stems are densely packed, and then separate them by hand.
- Cut the separated enoki mushrooms into three equal pieces. This is the key! Cutting them into three pieces is the optimal length for this dish, as keeping some of the mushroom's shape will improve the texture.
- Add the enoki mushrooms, cut into three pieces, to a frying pan.
- Add Soy Sauce 2.5 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Sugar 2 tsp, and Salted Kelp 10g, then bring to a simmer over heat. This is the key! It is recommended to use sake without added salt, as some cooking sake may contain salt.
- Simmer over low heat. Do not add water; cook down using only the moisture from the seasonings. This is the key! Enoki mushrooms naturally contain components that thicken the sauce, so there's no need to add a thickener.
- Once the liquid has reduced and the mixture has thickened, reduce the heat slightly.
- Add 1 tbsp of vinegar and stir to combine, then continue to simmer for a few more minutes. This is the key! Heating the vinegar will create a balance of acidity and enhanced sweetness.
- Cook until the enoki mushrooms have simmered down and the liquid has evaporated, then turn off the heat.
- Transfer to small serving dishes.
- Sprinkle with Sansho (Japanese Pepper) if desired.
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