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

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 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 came up with this as a tasty way to enjoy leftover enoki from when I made a hot pot. Mushrooms and butter go together very well, so I used this combination.It's nice if you add other kinds of mushrooms, too. Recipe by Raby

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

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.With just a few cheap ingredients, you'll have a filling dish.Also good with carrots and other mushrooms of your choice!Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance.Also good in bentos! (*make sure it isn't dripping in sauce!) For 2 servings plus. Recipe by mame

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 love crunchy stuff.The intensity of flavor depends on how you reduce the sauce while it's simmering. Please taste and adjust as you cook. For 2 servings. Recipe by Shampoo hat

Oyster sauce + mirin (1:1 ratio) go well with any meat dish. This is a standard ratio in my household. Even if you don't have any meat, it goes well with eggs and I added enoki mushrooms this time. By the way, enoki and eggs also go well with Japanese Worcestershire-style sauce.Fluffy Scrambled Eggs:1) Use a large amount of oil.2) Stir roughly with chopsticks while adding in air.3) While the eggs are half cooked, mix with the enoki mushrooms. Add the sauce and quickly entwine with the ingredients.-The seasoning sauce is on the rich side, so adjust as you go.-I recommend topping it on a bowl of rice.-It also tastes great if you add green peppers, shimeji mushrooms, Japanese leek, or any vegetables that are in season! Recipe by moj

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