Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, preservative free and safe homemade nametake (marinated enoki mushrooms). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms) is something that I have loved my whole life. They’re nice and they look fantastic.
Don 't rinse the enoki mushrooms. To clean your Enoki mushrooms, pick out any stems that are slimy and discolored, then run the cluster under cold water. One of the easiest ways to cook Enoki is by making Nametake, or Enoki that have been simmered in soy sauce and mirin, a sweet rice cooking wine.
To begin with this particular recipe, we must first prepare a few components. You can have preservative free and safe homemade nametake (marinated enoki mushrooms) using 6 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms):
- Take 1 packet Enoki mushrooms
- Prepare 3 tbsp ☆ Soy sauce
- Get 3 tbsp ☆ Mirin
- Prepare 3 tbsp ☆ Sake
- Get 2 tsp ☆ Sugar (light brown sugar)
- Prepare 1 tbsp Vinegar
That's when it occurred to me that these might be good sautéed, then marinated. Since they're Japanese mushrooms, I decided to go with a Japanese style The soy sauce boosts the natural umami in the mushrooms while the vinegar makes for a tangy preservative. Enoki mushrooms are also used to make nametake, which is a sweet and salty dish with umami flavors. Enoki mushrooms are cooked in a mixture of mirin, soy sauce, and sweet rice cooking wine and then stored in an airtight container for two weeks.
Instructions to make Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms):
- Don't rinse the enoki mushrooms. Cut the root ends off, and cut into 3 sections (brush off dirt with your fingers).
- Put the mushrooms and all the ingredients except for the vinegar in a pan over medium heat.
- Simmer while stirring to make sure it doesn't burn.
- When the sauce starts to thicken, add the vinegar and continue simmering.
- When the liquid has reduced and thickened, it's done (steps 2 to 5 take about 5 to 7 minutes).
- The packet of enoki mushrooms I used weighed 200 g. If you have 100 g packs use 2, or halve the ingredients.
- I use it in various dishes:
- Tofu with Nametake and Onsen Egg
- On tofu.
- With grated daikon radish for a Japanese style omelet.
- Nametake and grated daikon radish spaghetti.
A wide variety of mushroom preservative options are available to you, such as packaging, type, and product type. Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms) recipe main photo. This is an ultra easy refrigerator stock item at our house. It goes well not only with rice, but with pasta, vegetables, and all kinds of dishes. Nametake is the Japanese name for the wild version of Enoki Mushrooms.
So that is going to wrap this up with this special food preservative free and safe homemade nametake (marinated enoki mushrooms) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
