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]
- 7 ounces enoki mushroom
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- Remove the moldy end of the mushroom. Then cut the rest into three equal sections.
- 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.
- 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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