An addictive homemade pickled enoki mushroom recipe that will have you reaching for seconds! Made with enoki mushrooms and basic seasonings, this dish offers a milder flavor than store-bought versions. Perfect as a topping for white rice, it also pairs wonderfully with chilled tofu and kama-tama udon. Try this second installment of the "Rice Thief Series" from seasonal cooking researcher Misa Enomoto!
Ingredients
Main Ingredients (Generous batch)
- Enoki Mushrooms 1 large pack (approx. 200g)
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
Steps
- Trim off the tough base of the enoki mushrooms. The trick here! If you remove the very bottom, you can even grill and enjoy the trimmed stems.
- Cut the enoki mushrooms into 1/3 lengths.
- In a pot, combine the cut enoki mushrooms (200g), [A] Soy Sauce 2 tbsp, [A] Cooking Sake (Rice Wine) 2 tbsp, and [A] Mirin (Sweet Rice Wine) 2 tbsp. Heat over medium heat.
- Continue heating while stirring with a wooden spoon. Moisture will start to release from the enoki mushrooms.
- Once moisture has released from the enoki mushrooms and the mixture has thickened slightly, continue heating. Simmer until almost all the moisture has evaporated.
- Turn off the heat and let it cool to room temperature.
- Once cooled, transfer to a clean storage container and refrigerate. The trick here! Keeps well in the refrigerator for about 1 week.
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