Enokite mushroom tsukudani
This is a recipe for tsukudani with kibe that can be easily made at home. It's delicious, either as is, or on top of rice or tofu.
How to make it
1
Cut off the base of the enoki mushrooms and cut them into two equal parts. Dissolve the roots and place in a large pot.
2
Add dark soy sauce and sugar, heat, and stir in a wooden spoon.
3
The bubbles gradually start to appear, but after boiling down for a while, the bubbles will subside. Fry for about 10 minutes and then remove from the heat.
4
Serve in a bowl and it's finished.
material
-
- Enok
- 5 strains (about 300g)
-
- Dark soy sauce
- 100cc
-
- sugar
- 1 tablespoon
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