Sauteed Enoki mushroom butter, scallop-like
This dish features the stem of the enogiri mushrooms that resembles scallops. Although the Enokishiki has a light taste, the filling of butter has been added to make it more satisfying.
How to make it
1
For enoki mushrooms, use the stem part where the roots are cut off.
2
Sprinkle with an appropriate amount of cornstarch on the enoki mushrooms and bake in a frying pan with salad oil.
3
Once the browned color is browned, add butter and mix it all over. Add dark soy sauce to the top and remove from the heat.
4
Serve in a bowl and serve with garnished enoki mushrooms and cut lemon.
Ingredients for 2 people
-
- the enoki stem part
- 5 shares
-
- Corn Starch
- Appropriate amount
-
- Salad oil
- 2 tbsp
-
- butter
- 20g
-
- Dark soy sauce
- 1/3 tbsp
-
- For enoki
- A little
-
- cut lemon topping
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
