The second installment of our 'Rice Thief Series' is an easy-to-make homemade enoki mushroom preserve. It's simple enough for beginner cooks and lasts for about a week in the refrigerator or a month in the freezer, making it a convenient pantry staple. With a flavor profile perfect for pairing with rice, making a large batch and storing it means you can enjoy delicious enoki mushroom preserve anytime.
Ingredients
Main Ingredients (Multiple batches for preservation)
- Enoki mushrooms 400g (2 large bundles)
- Kombu (dried kelp) 1 piece (approx. 5-6 cm square)
- Water 120ml
Seasonings
- [A] Soy Sauce 5 tbsp
- [A] Mirin (Sweet Rice Wine) 4 tbsp
Steps
- Place 120ml water and 1 piece of kombu (approx. 5-6 cm square) in a pot and let soak for 30 minutes to 1 hour to rehydrate the kombu.
- Remove the rehydrated kombu and slice it thinly lengthwise.
- Return the thinly sliced kombu to the pot.
- Cut off the hard base of the 400g enoki mushrooms, keeping as much of the edible part as possible.
- Cut the enoki mushrooms in half lengthwise and add them to the pot, separating them by hand.
- Add 5 tbsp soy sauce and 4 tbsp mirin (sweet rice wine) to the pot.
- Place the pot with all ingredients over medium heat.
- Once it starts to boil, stir gently with chopsticks to ensure even cooking. Scrape down any enoki mushrooms stuck to the sides of the pot.
- Once it's boiling completely, reduce the heat to low and simmer for 4-5 minutes, being careful not to let it boil over. Skim off any scum if necessary. [Key Tip!] There's no need to remove the scum.
- When the liquid has reduced to a suitable consistency and the enoki mushrooms start to emerge, turn off the heat.
- Once cooled to room temperature, transfer to a storage container and keep refrigerated or frozen. [Key Tip!] The mixture will thicken further as it cools, achieving a texture similar to store-bought enoki mushroom preserves.
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