Steps

1. Trim off the very bottom woody part of the 200g enoki mushrooms.
   🕒 01:20
2. Cut off approximately 1.5cm from the base. Save this part for the butter-soy sauce stir-fry later.
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3. Cut the enoki mushrooms for the nameko in half.
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4. Separate any clumps of enoki mushrooms by hand and remove any small woody bits. [Key Tip!] Tearing them by hand will increase the volume.
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5. Place the enoki mushrooms in a pot.
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6. Add 3 tbsp Cooking Sake (Rice Wine), 3 tbsp Mirin (Sweet Rice Wine), 3 tbsp Soy Sauce, 1/2 tsp Dashi Granules, and 1 tbsp Sugar to the pot and heat over medium heat.
   🕒 02:21
7. Simmer for about 4-5 minutes, stirring to coat the enoki mushrooms with the seasonings.
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8. Once the edges of the pot start to bubble, reduce the heat to low. [Key Tip!] They can easily stick to the pot, so stir gently, using chopsticks to lift the enoki mushrooms away from the bottom. Avoid stirring too vigorously to prevent excessive foaming.
   🕒 02:43
9. Simmer for about 4 minutes until thickened and the enoki mushrooms have absorbed the flavors well. Add 1 tbsp Vinegar and mix.
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10. After adding the vinegar, continue to cook for about 1 minute. [Key Tip!] Adding the vinegar last helps preserve a slight tanginess, which sharpens the overall flavor.
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11. Turn off the heat and transfer the finished nameko mushrooms to an airtight container. [Key Tip!] Store in an airtight container in the refrigerator for up to approximately 5 days.
    🕒 04:03
12. Lightly season the reserved enoki mushroom bases with salt and pepper.
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13. Lightly dust the cut surface of the bases with Potato Starch. [Key Tip!] Dusting with potato starch helps them hold together better.
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14. Melt Salted Butter in a frying pan, spreading it thinly to coat the surface.
    🕒 05:03
15. Reduce the heat to medium-low.
    🕒 05:12
16. Place the enoki mushroom bases in the frying pan and drizzle with Cooking Sake (Rice Wine).
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17. Cover and steam for 30 seconds over low heat.
    🕒 05:19
18. Remove the lid and mix. Add more butter if the pan becomes too dry.
    🕒 05:30
19. Cover again and steam for about 30 seconds over low heat.
    🕒 05:43
20. Remove the lid and mix to coat everything with the butter.
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21. Finally, drizzle with Soy Sauce, toss to coat, and turn off the heat. [Key Tip!] Enoki mushrooms can burn easily, so adjust the heat as needed while cooking.
    🕒 05:59