Steps

1. In a bowl, combine Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 1 tsp, Gochujang (Korean Chili Paste) 1 tsp, Sugar 1 tsp, and Grated Garlic 1 tsp. Mix well. (Tip: If you don't like spicy food, reduce Gochujang to 1/2 tsp and increase Soy Sauce to 1.5 tsp).
   🕒 00:38
2. Finely chop 1 stalk Scallion.
   🕒 01:03
3. Cut 5 Chikuwa (Fish Cakes) in half.
   🕒 01:09
4. Trim the brown ends from 1/2 bunch Enoki Mushrooms (100g) and separate them into 10 small clusters.
   🕒 01:15
5. Insert the separated enoki mushroom clusters into the holes of the cut chikuwa. (Tip: Push the enoki into the hole with your thumb after inserting the tip slightly. Be careful not to split the chikuwa).
   🕒 01:29
6. Lightly oil a frying pan and heat over medium heat.
   🕒 01:54
7. Place the chikuwa filled with enoki mushrooms in the frying pan. Cook, flipping occasionally, until the surface is lightly browned.
   🕒 02:08
8. Once browned, re-mix the prepared seasoning sauce and pour it into the frying pan.
   🕒 02:25
9. Cook while coating everything with the sauce until the enoki mushrooms soften. (Tip: Be careful not to burn. Cook for about 3 minutes to ensure the enoki is cooked through).
   🕒 02:35
10. Transfer to a plate.
    🕒 03:21
11. Sprinkle with the chopped Scallions and Toasted Sesame Seeds.
    🕒 03:30