Enoki Nametake (Seasoned Enoki Mushroom Rice Topping)
My oldest loves nametake (although she’s generally a fiend for all mushrooms)–and at 9 years old it’s really easy for her to grab some rice from the rice cooker and top it off with some for an after school snack. I make a few jars at a time since it freezes really well, and in recent days I don’t bother doing it on stovetop–the mushrooms themselves have water so I just add all the seasonings into the jars and steam/can them. You can just do it stovetop if you prefer.
I will confess some mornings I just grab some of this, fry and egg, and some white rice and miso soup make for a very healthy and delicious breakfast. (“Mommy! Did you eat my mushrooms?!?”)
Ingredients
- 4 packs of enoki mushrooms, washed and chopped
- 3 tablespoons soy sauce for every pack of mushroom
- 1 tablespoon of mirin for every pack of mushroom
- Jars, if using
- Combine all the ingredients either in the jars (one pack of enoki mushroom is about a jam jar full) or on the stove top.
- If stovetop, cover and cook until enoki mushrooms are soft. If straight in jars, steam for 20 minutes and do not remove until steamer is cool.
- Freeze if you’d like.
- *I personally don’t like it too salty so adjust the soy sauce amount to taste.