‘Nametake’ Enoki

Name: ‘Nametake’ Enoki
Cuisine: British
Ingredients: 300 g Enoki Mushrooms; 3 tablespoons Soy Sauce; 3 tablespoons Mirin; 1-2 teaspoons Rice Vinegar

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Nametake’ is sweet soy sauce flavoured cooked Enoki which has gelatinous slimy texture. It is sold in jars and quite popular in Japan as a condiment for Rice. It is also good with Tofu, or ’Otsumami’ that means something you eat with alcoholic drinks. I always find shop-bought ‘Nametake’ too sweet. I don’t add Sugar to it, but you can add a teaspoonful of Sugar if you like.

Hiroko Liston @hirokoliston

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Ingredients

300 gEnoki Mushrooms
3 tablespoonsSoy Sauce
3 tablespoonsMirin
1-2 teaspoonsRice Vinegar

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Steps

1

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm length pieces.
2

Place Enoki pieces in a large saucepan, add Soy Sauce and Mirin, and cook over medium heat, stirring constantly. Plenty of liquid should come out from Enoki, but you can add 1 to 2 tablespoons Sake or Water if required.
3

When Enoki is softened and the sauce thickened, add Vinegar and cook a few more minutes.
4

Let it cool and store in a clean container. ‘Nametake’ can refrigerate up to 2 weeks.