Steps

1. Trim the base of the 3 packs of enoki mushrooms and divide them into clumps of about 10 pieces each while still attached. (Key Tip!) By cooking them in clumps instead of separating them, you'll enjoy contrasting textures: crispy on the outside and steamed on the inside.
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2. Finely chop the 5 green onions.
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3. Remove the core from the 2 cloves of garlic and mince them.
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4. In a bowl, combine 10g of bonito flakes, 1 tbsp of soy sauce, and 1 tsp of sugar. Mix well. (Key Tip!) This is the special bonito soy sauce that makes "Mugen Enoki" so delicious.
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5. Add 3 tbsp of mayonnaise to a frying pan and melt over low heat. (Key Tip!) Using mayonnaise instead of oil adds richness and is a perfect match for mushrooms.
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6. Arrange the cut enoki mushrooms in the frying pan. Sprinkle with salt to taste and pepper to taste, then scatter the minced garlic over them.
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7. Cook over medium-low heat, pressing down firmly on the enoki mushrooms from above. Once browned on one side, flip them over.
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8. Sprinkle the flipped enoki mushrooms with salt to taste and pepper to taste again. Cook until browned without letting the clumps fall apart.
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9. Finally, increase the heat to high and sear the enoki mushrooms for a final touch of browning.
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10. Transfer the cooked enoki mushrooms to a serving dish. Spoon the prepared [A] seasoning mixture in various spots and sprinkle with the chopped green onions. Completed. (Key Tip!) Don't mix the special bonito soy sauce evenly; placing it in different areas creates variations in flavor, preventing the dish from being monotonous and making it more enjoyable.
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