This recipe makes homemade enoki mushroom tsukudani (simmered enoki) by simply simmering enoki mushrooms in a pot. It's perfect as a side dish for rice or as a snack, and can be enjoyed in a wide variety of ways. It's also recommended as a make-ahead side dish.
Ingredients
Main Ingredients (Easy-to-make quantity)
- Enoki Mushrooms 200g
Seasonings
- [A] Japanese Soup Stock Granules 1 tsp
- [A] Soy Sauce 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Vinegar 1 tsp
- [A] Water 3 tbsp
- Mirin (Sweet Rice Wine) 1 tbsp
Steps
- Cut off the hard ends from 200g of enoki mushrooms.
- Cut the enoki mushrooms in half.
- Loosen the roots.
- Combine Japanese Soup Stock Granules 1 tsp, Soy Sauce 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Vinegar 1 tsp, and Water 3 tbsp in a pot and mix well.
- Place the pot over medium heat.
- Once boiling, add all the cut enoki mushrooms.
- Simmer over medium heat. Key Tip! If you try to reduce the liquid too quickly, the moisture will evaporate first, so simmer gently over medium heat.
- Once the enoki mushrooms release their moisture and start to absorb the seasoning color, reduce the heat to low. Key Tip! If you don't lower the heat, moisture won't release and it will burn, so simmer over low heat.
- Simmer until most of the liquid has evaporated, watching carefully to prevent burning.
- Once there's almost no liquid left, drizzle in Mirin (Sweet Rice Wine) 1 tbsp to add a glossy finish.
- Briefly increase heat to medium to quickly evaporate the alcohol from the mirin.
- Once glossy, turn off the heat.
- Transfer the finished enoki mushroom tsukudani to a dish or store in a jar and chill, then refrigerate. Key Tip! Keeps for about 3 days in the refrigerator.
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