Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms) – a delicious recipe with Enoki mushrooms, Soy sauce, Mirin, Sake, Sugar, Vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Don't rinse the enoki mushrooms.
2
Cut the root ends off, and cut into 3 sections (brush off dirt with your fingers).
3
Put the mushrooms and all the ingredients except for the vinegar in a pan over medium heat.
4
Simmer while stirring to make sure it doesn't burn.
5
When the sauce starts to thicken, add the vinegar and continue simmering.
6
When the liquid has reduced and thickened, it's done (steps 2 to 5 take about 5 to 7 minutes).
7
The packet of enoki mushrooms I used weighed 200 g. If you have 100 g packs use 2, or halve the ingredients.
8
I use it in various dishes:
9
Tofu with Nametake and Onsen Egg
10
On tofu.
11
With grated daikon radish for a Japanese style omelet.
12
Nametake and grated daikon radish spaghetti.
22
kcal
Calories
4
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 packet Enoki mushrooms, 3 tbsp Soy sauce, 3 tbsp Mirin, 3 tbsp Sake, and more.
Yes, Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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