My ‘Nametake Enoki’ is delicious with freshly cooked rice. However, even I get a bit bored with the same soy sauce flavour. This time I tried a different flavour inspired by Korean ‘Namul’ and I love it. You can sprinkle with some finely chopped Spring Onion or Chilli Powder as well. You may wish to add other Asian mushrooms.
250 to 300g Enoki Mushrooms
2 tablespoons Sake (Rice Wine)
1 teaspoon Sesame Oil
1 small clove Garlic *grated
1/4 teaspoon Salt *add more if required
Toasted Sesame Seeds
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm in length.
- Place Sesame Oil , Sake (Rice Wine), Garlic and Enoki in a large saucepan, and cook over medium heat, stirring, until soft. Season with Salt.
- Sprinkle with some Toasted Sesame Seeds, finely chopped Spring Onion OR Chilli Powder, and enjoy with freshly cooked rice.