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 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

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 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

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

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

These nametake mushrooms will keep you coming back for more! Adding konbu increases the flavor!!When enoki mushrooms are cheap, I buy a lot and make this.These are completely different and so much better than the store bought kind. Recipe by Cooking S Papa.

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 came up with this healthy and easy soup.Sautéing with olive oil first brings out the flavor of the ingredients. Adding the light soy sauce at the end brings all the flavors together. You can use any kind of mushrooms you like. Recipe by COCOLOVE

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

"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

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