‘Nametake’ Enoki. Nametake is a simple Japanese side of enoki mushrooms cooked in mirin and soy sauce until soft. Because its flavor is so strong, it's best served as a side to neutral flavors, like rice. 'Nametake' Enoki. 'Nametake' is sweet soy sauce flavoured cooked Enoki which has gelatinous slimy texture. Nametake なめ茸 is a wonderful traditional Japanese recipe with cooked Enoki mushrooms.
This little dish is a convenient preserved food in.
Japanese name: なめたけのこ Old names: なめたけ (Nametake), とつか (Totsuka) or すぬお (Sunuo).
This is a really really really simple way to cook enoki mushroom, or you can also use nameko or shimeji :) First, cut to remove the moldy end of Enoki Mushroom.
You can cook ‘Nametake’ Enoki using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of ‘Nametake’ Enoki
- Prepare 250-300 g of Enoki Mushrooms.
- Prepare 3 tablespoons of Soy Sauce.
- You need 3 tablespoons of Mirin.
- It's 1-2 teaspoons of Rice Vinegar.
Anyone should be able to prepare this dish. All-natural seasoning - Enoki mushroom tsukudani. Recommended for those who are concerned about taking too much salt. Don 't rinse the enoki mushrooms.
‘Nametake’ Enoki instructions
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm length pieces..
- Place Enoki pieces in a large saucepan, add Soy Sauce and Mirin, and cook over medium heat, stirring constantly. Plenty of liquid should come out from Enoki, but you can add 1 to 2 tablespoons Sake or Water if required..
- When Enoki is softened and the sauce thickened, add Vinegar and cook a few more minutes..
- Let it cool and store in a clean container. ‘Nametake’ can refrigerate up to 2 weeks..
Enoki mushrooms, also called enokitake (エノキタケ), are slender and exceedingly delicate mushrooms with long thin stems, and tiny white caps. In Chinese, they are called as Jinzhen-gu. Nametake is sold at Japanese supermarkets in glass jars. Nametake is the Japanese name for the wild version of Enoki Mushrooms. A quick and delicious Japanese side dish consisting of enoki mushroom simmered in a mixture of soy sauce and mirin.
