‘Nametake’ is sweet soy sauce flavoured cooked Enoki which has gelatinous slimy texture. It is sold in jars and quite popular in Japan as a condiment for Rice. It is also good with Tofu, or ’Otsumami’ that means something you eat with alcoholic drinks. I always find shop-bought ‘Nametake’ too sweet. I don’t add Sugar to it, but you can add a teaspoonful of Sugar if you like.
Enoki Mushrooms 250 to 300g
Soy Sauce 3 tablespoons
Mirin 3 tablespoons
Rice Vinegar 1 to 2 teaspoons
- 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.