Nametake: Enoki Mushrooms in Mirin and Soy Sauce

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, or as a topping to steamed tofu. It can also be stored in a mason jar like pickles for use as a topping to sandwiches, noodles, or whenever you're craving a boost of umami flavor

NAMETAKE: ENOKI MUSHROOMS IN MIRIN AND SOY SAUCE [VEGAN]

INGREDIENTS

• 7 ounces enoki mushroom
• 3 tablespoons mirin
• 3 tablespoons soy sauce

PREPARATION

1. Remove the moldy end of the mushroom. Then cut the rest into three equal sections.
2. Place mushroom, mirin, and soy sauce in a frying pan. Turn on the heat and cook until it bubbles, reduce heat, and simmer until the mushrooms have wilted and has turned brown from the sauce.
3. Turn off heat and serve as side dish to steamed white rice, or as a topping to plain silken tofu. This keeps well in the refrigerator for up to 2 weeks in an airtight container.

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