Nametake - Enoki Mushrooms in Soy Sauce （なめ茸）
Simmered in soy sauce concoction, these Enoki mushrooms adds a flavor to your otherwise bland dish. Try to use these on a cold piece of tofu in the summer instead of soy sauce or you can just enjoy these with a bowl of freshly cooked rice. You don't need to add anything to thicken as it gets thickened naturally when you are cooking it down.
- Enoki mushrooms (1 - 2 bunch )
- Soy sauce (45cc)
- Sugar (2Tbsp)
- Sake (1 Tbsp)
Cut Enoki to 2cm long, divide and wash.
In a small pan, add all the ingredients and simmer in low heat, stirring occasionally.
Enoki is done when it looks withered completely and it looks brown in color.
Transfer to an air tight container and keep in a fridge for up to 2 weeks.
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