Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, the best nametake mushrooms!. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. Nametake mushrooms really go well with a wide variety of different dishes.
The Best Nametake Mushrooms! is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. The Best Nametake Mushrooms! is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook the best nametake mushrooms! using 7 ingredients and 8 steps. Here is how you can achieve that.
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The ingredients needed to make The Best Nametake Mushrooms!:
- Take 1 pack Enoki mushrooms
- Prepare 1 Kombu seaweed (3 x 5 cm)
- Take 100 ml Water
- Make ready 3 tbsp Soy sauce
- Prepare 2 tbsp Mirin
- Take 2 tbsp Sake
- Prepare 1/2 tbsp Sugar
Enoki mushrooms and other mushrooms are growing in popularity as low-calorie, dietary fiber-rich health foods. It's a little smaller than I expected. But the taste is pretty good! It's super salty so you can't really eat it by yourself.
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Steps to make The Best Nametake Mushrooms!:
- Soak the konbu in water for 1 hour to release the flavor. If you don't have konbu, you can just use water.
- Remove the bottom of the enoki mushrooms and cut them in half.
- Gently shred the bottom half.
- Place the enoki muchrooms, konbu dashi, and konbu into a pot. Skim off the scum from the surface as it simmers.
- Once it begins to boil, add all of the flavoring ingredients. Continue simmering with the konbu. When the liquid boils down and becomes thick, turn off the heat.
- Put the mushrooms into a sterilized jar and they're done! The flavors will permeate the mushrooms even more after sitting in the refrigerator for 1 night. 1 pack of enoki mushrooms will make about 250 g of nametake mushrooms.
- Top a bunch on rice!
- Yum!
But the taste is pretty good! It's super salty so you can't really eat it by yourself. Speaking of Nametake, Nametake rice, or Nametake mushrooms and steamed plain rice are the basic combination familiar to us Japanese. Don 't rinse the enoki mushrooms. I work basically exclusively with the mushroom these days, but I've always had the I am returning to the mushroom after integrating its last lesson I know it's a hard swallow (not literally of course) for many people, but this might be the best way to take mushrooms.
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