Simply wrap and grill enoki mushrooms! This is an easy and exquisite recipe for seaweed-wrapped enoki mushrooms that costs only 150 yen to make. The chewy texture of the enoki and the flavor of the seaweed are a perfect match. Try this dish that's perfect as a snack or side dish.
Ingredients
Main Ingredients (2 servings)
- Enoki Mushrooms 1 bunch (200g)
- Nori (Dried Seaweed Sheets) 1 sheet
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy Sauce 1 tbsp
- Potato Starch (to coat)
Steps
- Trim off the hard base of the enoki mushrooms.
- Separate the enoki mushrooms into smaller clusters. Maintain the bundled shape by keeping the stems intact to prevent them from falling apart.
- Drizzle 1 tbsp of Cooking Sake (Rice Wine) and 1 tbsp of Soy Sauce over the enoki mushrooms and mix well. The moisture from the enoki will evaporate during cooking, concentrating their flavor.
- Cut the nori sheet in half crosswise, then cut each half into 6 strips.
- Wrap one strip of nori around each 1/12th bundle of enoki mushrooms.
- Place the enoki on a flat surface with the nori seam facing down. For better balance, wrap the nori around the middle part of the enoki.
- Lightly coat the surface of the nori-wrapped enoki mushrooms with Potato Starch (to coat). This adds a delightful crispy texture.
- Heat a frying pan with a little extra oil over medium heat.
- Arrange the enoki mushrooms in the heated frying pan. Be cautious of oil splattering due to the moisture from the enoki.
- Cook until the bottom of the enoki is browned and the coating has set.
- Once browned and set, flip them over and cook the other side.
- Remove the cooked enoki mushrooms from the pan and drain any excess oil.
- Cook the remaining enoki mushrooms in the same way.
- Arrange on a serving plate.
- If you find them difficult to bite into, cut them in half lengthwise before serving.
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