Homemade Nametake
Just simmer enoki in a sweet-savory sauce. Less sweet than store-bought, with the enoki's crunch kept intact. A make-ahead.
Ingredients
- Enoki mushrooms1 pack (about 200g)
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sake1 tbsp
- Sugar1 tsp
- Vinegar1 tsp
Directions
- Cut off the enoki roots, cut into thirds and pull apart.
- Put everything except the vinegar in a pot over medium and simmer, stirring, for 7-8 minutes until thickened with a little liquid left.
- Turn off the heat and mix in the vinegar (it sharpens the flavor and improves keeping).
- Cool before storing. Keep refrigerated in a clean container and use clean chopsticks or a spoon to serve. About 1 week in the fridge.
- Variations: top cold tofu or grated daikon, or toss with pasta.