Special Enoki mushroom recipes: from simmered to tempura

Characteristics and season of Enoki mushrooms

Enoki mushrooms are mushrooms that grow naturally on the dead trunks of trees such as Japanese zelkova, persimmons, and beech trees. Natural mushrooms are extremely rare, and the ones commonly available are cultivated. They are in season from autumn to winter, and are harvested in winter, so they are called "winter mushrooms" in English. They are cultivated by inoculating the fungus in sawdust packed in jars, and are grown away from sunlight, so they can be said to be similar to bean sprouts

How to Choose Enoki Mushrooms

Enoki mushrooms are available in the market all year round, and their quality and price are stable. When selecting them, look for ones that are light cream in color and have caps that haven't opened. Sticky caps or brownish bases are signs that they are no longer fresh. They don't keep well, so it's best to avoid buying in bulk

How to eat enoki mushrooms

Enoki mushrooms are delicious when cut off the roots, quickly boiled, and used in vinegared dishes or salads. Their unique texture makes them a great addition to soups, hotpots, and simmered dishes. They can also be enjoyed raw in salads

A variety of recipes using Enoki mushrooms

Enoki mushroom simmered in soy sauce

Ingredients (serves 4)

• Enoki mushrooms: 200g
• Ginger: 1 piece
• Salad oil, sake, light soy sauce: appropriate amount each

How to make it

1. Cut off the base of the enoki mushrooms and cut them in half lengthwise
2. Peel the ginger, slice it thinly, and then cut it into julienne strips
3. Heat salad oil in a pot, add the ginger (leaving a small part of it), then add the enoki mushrooms and stir-fry
4. Add sake and light soy sauce and simmer until the liquid has evaporated
5. Transfer to serving bowls and top with the remaining shredded ginger

Fragrant stir-fry of enoki mushrooms

Ingredients (serves 4)

• Enoki mushrooms: 3 packs
• Wood ear mushroom (rehydrated): 5g
• Boiled bamboo shoots: 50g
• Kinzai: 1
• Chicken breast: 150g
• Soup (1 teaspoon Chinese soup base + water): 2 cups
• Salad oil, salt, sake, soy sauce, potato starch: appropriate amount

How to make it

1. Chop the enoki mushrooms, wood ear mushrooms, bamboo shoots, and parsley
2. Cut the chicken into thin strips and season
3. Fry the chicken in salad oil, and when it changes color, add the vegetables and continue frying
4. Add the soup and seasonings and thicken with water-dissolved potato starch

These recipes take advantage of the unique texture and flavor of enoki mushrooms, showcasing their appeal in a variety of dishes. Shigureni is fragrant, and stir-fries offer a variety of ingredients to enjoy. Through these recipes, why not discover new charms of enoki mushrooms and add variety to your everyday meals?