Sauteed Enoki mushroom butter, scallop-like

Japanese food
Vegetable side dishes
Tamura Takashi
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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.
Cooking time: 10 minutes
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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

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