This is a recipe for 'Miso Nametake', a comforting pantry staple that professional chef Ryuta Kijiri makes every week. Its gentle flavor, enhanced with miso, pairs perfectly with rice. This guide provides professional tips for preparing nameko mushrooms and stress-free ways to cut enoki mushrooms. It can be stored in the refrigerator for 5 days and is also delicious mixed with natto. Add it to your everyday meals!
Ingredients
Main Ingredients (2 servings)
- Enoki Mushrooms 200g
- Nameko Mushrooms 100g
Seasonings
- [A] Cooking Sake (Rice Wine) or Water 3 tbsp
- [A] Miso 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
Steps
- In a colander, lightly rinse 100g of Nameko Mushrooms under running water to remove some of the slime. (Pro Tip!) While the sliminess of nameko is desirable, washing it prevents it from becoming overly sticky.
- In a pot, combine 2 tbsp Miso, 3 tbsp Cooking Sake (Rice Wine) or Water, and 1 tbsp Mirin (Sweet Rice Wine). (Pro Tip!) Using sake will enhance the flavor. Adding liquid prevents scorching.
- For the 200g of Enoki Mushrooms, while still in the bag, trim off about 1.5cm from just above the base and discard the trimmed part. (Pro Tip!) Cutting the enoki while still in the bag prevents small pieces from scattering onto your cutting board.
- Remove the enoki mushrooms from the bag and gently wipe off any visible dirt with a damp cloth or paper towel.
- Keeping the base intact, cut the mushrooms into 2cm wide sections from the top downwards. Place the cut pieces into the pot as you go.
- Add the remaining enoki mushrooms to the pot, separating any clumped sections. (Pro Tip!) It's easier to do this by loosening and adding them directly over the pot. This cutting method avoids a dirty cutting board and the stress of mushrooms falling apart.
- Before turning on the heat, thoroughly mix the seasonings, Nameko Mushrooms, and enoki mushrooms in the pot. The miso will naturally incorporate during this step.
- Place the pot over medium-low heat. Stir occasionally until the mushrooms release their liquid. (Pro Tip!) Once liquid starts to release, there's no need to worry about scorching.
- Once it comes to a boil and liquid has released, cover the pot and simmer over low heat for 3 minutes.
- Remove the lid and continue to simmer over low heat for another 2-3 minutes to evaporate some of the moisture.
- Transfer to an airtight container. It can be stored in the refrigerator for about 5 days when taken out with a clean spoon.
- Serve in a dish.
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