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 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 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

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 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 wanted to cook a healthy meal for my husband, who usually eats too many calories.I recommend you use a non-stick frying pan so you won't use up too much oil.The flavor soaks in better if you combine the mushrooms with the condiments while it's still warm. For 2-3 servings. Recipe by Maronkafe

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.

From a recipe in the Mushroom Cookbook edited by Nicola Hill (Mitchell Beazley:1994) I used a pint jar for this, and halved the amount of mushrooms to serve two, for a light lunch, mezze or side salad.

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

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