This is the fundamental yet best 'nametake' recipe that will make you forget about store-bought versions once you try it. The ingredients and cooking process are incredibly simple, with a perfect balance of kombu's umami and the delightful texture of enoki mushrooms. Try this exquisite side dish that's perfect with rice!
Ingredients
Main Ingredients (2 servings)
- Enoki Mushrooms 1 pack (200g)
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Sugar 1 tbsp
- [A] Kombu (Dried Kelp) 2-3g
- Vinegar 1 tbsp
Steps
- Trim the tough ends off 1 pack (200g) of enoki mushrooms and cut them into bite-sized pieces. [Pro Tip!] Cutting them too finely will compromise the texture, so aim for a moderate length.
- In a pot, combine 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 3 tbsp cooking sake (rice wine), 1 tbsp sugar, and 2-3g kombu (dried kelp).
- Heat the pot over medium heat and add the cut enoki mushrooms.
- Once it lightly boils, simmer for about 3 minutes while stirring. [Pro Tip!] The kombu will thicken the sauce and make it prone to burning, so stir regularly while simmering.
- Once the sauce has thickened nicely, add 1 tbsp vinegar.
- Immediately turn off the heat after adding the vinegar and mix everything well with the residual heat. [Pro Tip!] By reducing the acidity compared to store-bought versions, the umami of the kombu and enoki mushrooms will stand out.
- Transfer the finished nametake to a storage container and chill in the refrigerator for about 1 hour. [Pro Tip!] Chilling enhances the kombu's umami and mellows the sharpness of the seasonings, making it significantly more delicious.
- Kombu best brings out the deliciousness of enoki mushrooms, so we recommend making it with this recipe without adding other seasonings.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。