Some say Enoki can be eaten raw, but I always cook. Even for the salad, I cook them to give enough heat to kill bacteria. Using Sesame Oil to fry them give a nice flavour and I like this method better than microwave or blanching.


4 Servings


Enoki 200g
Sesame Oil 1 tablespoon
Salt 1 pinch
Continental Cucumber 1 *sliced into thin strips
Ponzu 2 tablespoons *OR 1 tablespoon Rice Vinegar & 1 tablespoon Soy Sauce
Chilli Garlic Sauce 2 to 3 teaspoons
Toasted Sesame Seeds 1 tablespoon

  1. Cut off the brown bottom of Enoki and clean them. Cut half in length.
  2. Heat Sesame Oil in a frying pan over high to medium heat, cook Enoki until softened and season with Salt. Place into a large bowl.
  3. Add thinly sliced Cucumber and all other ingredients to the bowl, and mix to combine well.