The Best Nametake Mushrooms!

I remade a recipe that my friend taught me.You can also easily make these with mentsuyu.Even if you don't add in the dashi stock granules, they still turn out delicious. Adjust the soy sauce to taste.This is only moderately sweet, so adjust it according to your taste. Recipe by Yuuyuu0221

I was wondering what to do with some leftover enoki mushrooms from a hot pot...It's so easy, I don't have any special tips! Recipe by Kiki mama

I found a good deal on nametake mushrooms so I made this.The only hint I can think of is to skim off the scum while the mushrooms are cooking.Take a look at my blog (in Japanese) too! http://mint0323.jugem.jp/ Recipe by Komatsuta

I used to make this using soy sauce and dashi, but then I tried it with my homemade soy sauce and it was even better.This can be stored in the refrigerator for about a week to 10 days. Recipe by FarmersK

I made nametake following kuishinbo san's recipeand it's so easy that I became addicted. It's now a regular stock item at our house and I've adjusted the flavors to suit our tastes. It's closer to store bought quality maybe? In any case, it's really versatile to any dish.Add the vinegar later.Store in a boiled and disinfected jar in the refrigerator and consume within 10 days.If you are going to consume within 2 or 3 days, you can store in a plastic container. Recipe by Garumeri

My mother taught me this recipe.Mushrooms contain mostly water, so you don't need to add water. Adjust the flavour according to your taste. One of the users told me that adding red chili pepper makes the dish spicy and delicious. Recipe by kuisinbou

This is my mother's recipe. She's a great cook.I've been used to this since I was small, so I can't eat commercial nametake.Even when I'm overseas, this nametake is something I can rely on, so I find it indispensable.This is the standard recipe at our house, but adjust the amount of mirin and soy sauce to your taste.The recipe uses simple ingredients, so give some variety by adding spices such as shichimi togarashi (chili pepper mix) or doubanjiang (Chinese spicy bean paste) - it's delicious too. Recipe by MeguBroaden

I made these for our xmas eve party they were a big hit.

I wanted to eat a ton of mushrooms in a healthy way...I used maitake mushrooms this time, but shiitake, shimeji, etc. are all delicious. But it is better with enoki mushrooms in the mix. If you go easy on the ponzu, this is delicious with olive oil on pasta. Recipe by Mary yuko

I wanted to make something that goes well with rice.Don't take your eyes off it while you are cooking when the liquid is getting less. Recipe by Ryo---ko

I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more.Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru

I wanted to create a low calorie recipe with simple seasonings.This dish is not too sour, so you can eat a lot and do not have to worry as it is low in calories.I added tororo kombu to add flavor to the mushrooms. It enriches the taste.If you use grain vinegar, add a pinch of sugar. Recipe by Oshisu

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu

I thought of something I could make using the all-purpose nameko mushrooms.It's also good cold when chilled in the fridge.Dress the onion with wakame seaweed and nameko mushrooms just after cooking the onion.Add more mushrooms if you find the flavor to be too light. Recipe by kurukurumin

I just love garlic with mushrooms of any kind, and I needed a side to go with a steak for Valentine's. This fits the bill, or can be put on toast (brioche especially) for breakfast, supper or just a snack.

Chilled tofu with nametake mushrooms is delicious, so I came up with this warm version.Be sure to drain off the water from the tofu well at Step 4. If it's rather difficult to drain the water off the plate the tofu is on, try tranferring the tofu to another plate instead. Recipe by Pukuttopukumaru

The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through. Recipe by Matsujun

Since jumbo shimeji sounded tasty, I bought some.Since I thought they would taste best prepared simply, I came up with a 3rd variation of the well-liked sautéed vegetables with ginger!Prepare this dish quickly so that you don't lose the aroma of the shimeji!The best time to add the seasonings is when all of the shimeji are just about completely coated in oil. Recipe by Omamesan

I bought a bunch of mushrooms since they were on sale. I steam-fried them and mixed in my favourite spicy ketchup.Please use your favorite mushrooms.Please adjust the flavur and steaming time to suit your liking. Recipe by Yagirinonegichan

I wanted to make something different using hanpen, nametake, and fried tofu, and somehow came up with this!The thickness of the nametake may vary depending on the maker, so adjust the amount of mentsuyu accordingly to taste. If you add mentsuyu and it tastes too thick, dilute with water. If you over-boil, the flavor will become too thick, so be careful. In that event, dilute with water. Try out the nametake with other desired flavors such as kimchee. Do not rinse the surface oil off of the fried tofu. As with nameko tofu, serve this over rice or noodles! For serving 4. Recipe by Harapekosuke

“Maybe this too can be made into hamburg steak in a rice cooker."　I had a flash of inspiration at a supermarket I happened to stop by, and I couldn't stop fantasizing about it.　Of course, I have never cooked it before.I don't even know if it tastes good or not.I don't even know if the price is reasonable.(I bought it without even looking at it, so I don't even remember it.)　Will I succeed or fail? In a sense, it's a risky bet.Either way, I would regret if I didn't buy it and make it now, so I made it!　◆The recipe presented here is common to the following recipes.Below is the original recipe.https://note.com/namekotomato/n/n9844650d0278　◆I have written the Japanese version of the recipe below.https://note.com/namekotomato/n/n00d391331715

"Marinated Mushrooms"by Hokuto Kinoko to make a recipe for a savory pound cake (I reduced oil to the minimum, added more flavors, etc.) and this is the modified recipe.1) Don't wash the mushrooms before use (they will lose their flavor). 2) Don't soak the mushrooms in water after blanching (they become watery and don't blend well with oil). 3) Cool slowly so that their flavor seeps into the oil. This dish is more delicious if you leave them at room temperature and cool naturally. Recipe by tearstar

At first I was just planning to make this with maitake and pork belly, but then I thought that adding onions would increase the richness of the dish, so I tried it out. It became a side dish with just the right amount of addicting sweetness.You can accompany this with rice, and alcohol too. It's convenient to make a lot at one time so you can just grab it quickly and easily. It's also good in bentos. Recipe by Raby

I got some requests for easier ways to make big batches of cooked vegetables to use in other dishes, so I came up with this. It's really convenient to buy lots of mushrooms and marinate them since you'll have them on hand.Of course, these are good in pasta or salads. They're really good for kenchin soups or simmered dishes too!Remove the stems from the mushrooms, and pull them apart without washing them. If you wash them, they'll get soggy. If they're dirty, you can lightly wipe them off with a paper towel. Feel free to use olive oil instead of vegetable oil, if that's what you'd prefer. The dish will turn out delicious either way. Please adjust the amount of pepper to taste. Recipe by Hokutokinoko

I've been making this ever since I started living on my own (about 20 years ago), so I don't even remember how this recipe came about. The marinade may be on the "sour" side. I always change the amounts or add spices and so forth depending on my mood, so the recipe isn't really fixed. It's delicious with a little ginger or garlic added, and herbs, chili peppers and curry powder work too. You can use bottled salad dressing as the marinade instead.Please use mushrooms of your choice. This is delicious made with shimeji, shiitake or maitake mushrooms too! It's better if you combine 2 to 3 types of mushrooms rather than using just one.Since the marinade contains vinegar, it keeps well, so it's handy to make a big batch at once.You can just microwave mushrooms in a heatproof container and store them as-is. For 2 to 4 servings. Recipe by Mitsuzou

When my mother asked my oldest son what he wanted to eat, he said "matsutake!," so she sent some. I made matsutake mushroom rice with a nice fragrance. I'm a fan of it seasoned with soy sauce.Lightly cooking the mushrooms until fragrant is the most delicious. Recipe by Mihomiho mama recipes

Dried shiitake mushrooms are very expensive. Make a bunch of dried shiitake mushrooms when they are in season and cheap!There are no hints, just dry out the shiitake mushrooms! That's all you need to do for these great tasting dried shiitake mushrooms! Recipe by Cooking S Papa

I love mushrooms, and I keep on experimenting with them. I came across this appetiser in an Indian wedding and I decided to cook it at home. And wallah...! I reached almost there!

#heirloomThese super spicy mushrooms remind me of the freezing winter days. They warmed me up really well.

I tried substituting ground meat with my favourite enoki mushrooms. It was pretty good.Adding oil last makes the tofu cubes jiggly, so give it a try.Agitating the wok instead of stirring prevents the tofu cubes from breaking.It's spicy, so adjust the amount of doubanjiang and black pepper according to your taste. Recipe by Shirofukurousha