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I processed 200 g today.
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Cut off just the very end of the roots.
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Shred the enoki mushrooms a little so that they lie flat.
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Divide into six clumps.
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Hold the middle of a clump securely with your left hand.
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Use a fork with sharp tines.
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With the mushrooms held down, stick the fork into the stems about 3 cm from the root end, and brush through the stems towards the root ends.
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You can see the removed dirt on the right top.
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Before and after.
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On the left are mushrooms that have just been shredded apart.
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On the right, mushrooms that have been cleaned as described above.
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There are no gritty bits, and the tough chewy parts of the root ends are removed, too.
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When each mushroom has been shredded apart, line them up neatly in a ziplock bag and freezer.
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You can wrap them first in plastic wrap if you prefer.
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Here are 2 packs worth.
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These are the leftover parts: the root ends, and the tough and hard to eat bits.
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By brushing through the stems with a fork, even the stem ends are nice and separate.
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Use in soups, chopped up in ankake dishes (with thick sauce), or use as-is.
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Blanch before using in cold dishes.
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Here are some brown (mountain) enoki mushrooms.
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If you want to make 'bacon wraps', since the mushrooms are already separted and there's no need to cut them, it's easy to make when you need one more item in a bento.
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Or, you could make the bacon rolls and freeze them.
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Just pan fry them from frozen.
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It saves so much time in the morning.
