‘Nametake’ Enoki. Nametake is a simple Japanese side of enoki mushrooms cooked in mirin and soy sauce until soft. Because its flavor is so strong, it's best served as a side to neutral flavors, like rice. 'Nametake' Enoki. 'Nametake' is sweet soy sauce flavoured cooked Enoki which has gelatinous slimy texture. Nametake なめ茸 is a wonderful traditional Japanese recipe with cooked Enoki mushrooms.

This little dish is a convenient preserved food in. Japanese name: なめたけのこ Old names: なめたけ (Nametake), とつか (Totsuka) or すぬお (Sunuo). This is a really really really simple way to cook enoki mushroom, or you can also use nameko or shimeji :) First, cut to remove the moldy end of Enoki Mushroom. You can cook ‘Nametake’ Enoki using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of ‘Nametake’ Enoki

You need 250-300 g of Enoki Mushrooms.
You need 3 tablespoons of Soy Sauce.
It's 3 tablespoons of Mirin.
It's 1-2 teaspoons of Rice Vinegar.

Anyone should be able to prepare this dish. All-natural seasoning - Enoki mushroom tsukudani. Recommended for those who are concerned about taking too much salt. Don 't rinse the enoki mushrooms.

‘Nametake’ Enoki instructions

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm length pieces..
Place Enoki pieces in a large saucepan, add Soy Sauce and Mirin, and cook over medium heat, stirring constantly. Plenty of liquid should come out from Enoki, but you can add 1 to 2 tablespoons Sake or Water if required..
When Enoki is softened and the sauce thickened, add Vinegar and cook a few more minutes..
Let it cool and store in a clean container. ‘Nametake’ can refrigerate up to 2 weeks..

Enoki mushrooms, also called enokitake (エノキタケ), are slender and exceedingly delicate mushrooms with long thin stems, and tiny white caps. In Chinese, they are called as Jinzhen-gu. Nametake is sold at Japanese supermarkets in glass jars. Nametake is the Japanese name for the wild version of Enoki Mushrooms. A quick and delicious Japanese side dish consisting of enoki mushroom simmered in a mixture of soy sauce and mirin.