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Enoki Mushroom Recipe
Enoki Mushroom recipe is a huge part of Japanese and Chinese cuisine and is a delicious, quick, and easy side dish to prepare.
What are Enoki mushrooms?
Enoki mushrooms are a type of edible mushrooms that have a long, thin white stem and look similar to noodles. They form a large part of Japanese cuisine and are known there as enokitake. They are also very common in Chinese cuisine and are referred to as lily mushrooms. Enoki mushrooms have a very delicate, woody, and sweet flavor with a little bit of crunch. The light and delicate flavor of these mushrooms allow them to be included in a variety of dishes.
How to clean Enoki mushrooms?
Enoki mushrooms like all other types of mushrooms absorb water, so it is never a good idea to soak them. The best way to clean enoki mushrooms is to wipe them down with a moist towel or give them a quick rinse using a colander.
How to store Enoki mushrooms?
Enoki mushrooms have to be stored in a paper bag and kept in the refrigerator. They require good airflow else they turn slimy so do not store them in the produce compartment.
Enoki mushroom saute
Ingredients:
- Enoki mushrooms 1 bunch
- Sesame oil 1 tbsp
- Minced garlic 1 clove
- Soy sauce 1 tbsp
Directions:
- Place a wok over medium-high heat and add in the sesame oil.
- Add in the minced garlic and saute until it turns golden.
- Add in the enoki mushrooms and mix well so that they are coated with the oil.
- Cook the mushrooms until they are slightly wilted.
- Now add in the soy sauce and cook for a minute more and serve.
Enoki mushroom pancakes
Ingredients:
- Enoki mushrooms 1 bunch
- All-purpose flour 2 tbsp
- Sesame oil 1 tsp
- Eggs 2
- Chopped carrot 20gms
- Chopped onion 10 gms
- Finely chopped green onions 5 gms
- Salt to taste
- Black pepper to taste
- Oil 2 tbsp
Directions:
- Clean the Enoki mushrooms and separate them from the main root.
- Transfer the enoki mushrooms to a plate and pour the sesame oil and flour over the mushrooms and mix well so that they are coated with the flour and oil.
- Beat the eggs and add to a bowl along with the chopped vegetables and season with salt and black pepper.
- Now add the mushrooms to this bowl and stir so that everything is well mixed.
- Place a pan over medium heat and add in the oil.
- Once the oil has heated up, take a spoonful of the mushroom mixture and place it in the pan.
- Cook until both sides have turned golden brown.
- Remove from the pan and serve hot along with dipping sauce.
Beef wrapped Enoki mushrooms
Ingredients:
- Thinly sliced beef 400 gms
- Enoki mushrooms 1 bunch
- Soy sauce 2 tbsp
- Cooking sake 1 tbsp
- Mirin 1 tbsp
- Sesame oil 2 tbsp
- Minced garlic 1 clove
- Finely diced ginger ½ inch piece
- Salt to taste
Directions:
- Prepare a marinade by adding the soy sauce, sake, and mirin into a bowl along with the garlic, ginger, and 1 tbsp of the sesame oil.
- Place the thinly sliced beef into this bowl and mix well so that it is well coated with the marinade.
- Cover with a plastic wrap or lid and keep in the refrigerator for a minimum of 30 mins.
- Now clean and separate the enoki mushrooms from the main root and season with a sprinkle of salt.
- Place a slice of the beef on a clean work surface and stretch it out.
- Now place a few of the enoki mushrooms on the beef and roll it so that the enoki mushrooms are well wrapped in the beef slice.
- Place a pan on medium heat and add in the remaining 1 tbsp of sesame oil.
- Place the wrapped beef and cook flipping them so that they are evenly brown on both sides.
- Once they are cooked, transfer to a platter, garnish with a few sesame seeds or green scallions, and serve.
Substitutions:
- While the thinly sliced beef is an integral part of this recipe, you can substitute it with thin slices of bacon.
- Fresh enoki mushrooms work best for this recipe but you can also use canned ones.
- Substitute cooking sake with Chinese cooking wine.
- Substitute mirin with ½ tsp of sugar