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February 22, 2019

Easy Braised Enoki Mushrooms

Bear Naked Food Easy Braised Enoki Mushrooms

I was never really a fan of enoki mushrooms until much later part of my adulthood. It could be due to the fact the long, slippery thin mushrooms always managed to get stuck in my throat, gagging me in the process.

Bear Naked Food Easy Braised Enoki Mushrooms

 

But those days were behind me. I enjoy them so much you can never find my refrigerator without a packet of these “golden needle” mushrooms (that’s how we called them in Chinese).

There are some many ways to enjoy these fungi and this Easy Braised Enoki Mushrooms recipe is a popular side dish for our meals. Pair them with a bowl of steaming rice, silky rich bowl of congee, on a bed of soft tofu and you’ll instantly have an easy and healthy meal. The tantalizing aroma of caramelized soy sauce is something I can never get enough of.

Bear Naked Food Easy Braised Enoki Mushrooms

 

Whether you’re vegetarian or just having a meat-free kick, this easy to make yet satisfying mushroom variety is enough to keep you satisfied.

 

 

Ingredients:
1 large packet Enoki Mushrooms (approx. 200 g)
2 tbsp light soy sauce
1 tbsp mirin
1 tbsp sugar
1 small bird eye chili – cut finely (optional – leave it out if you do not like spicy)

serves 5 to 6

The line up.

Trim off 2 to 3 cm from the root ends of the whole bunch of enoki mushrooms and cut them into 3 sections.

Peel and separate them into strands. It does not have to be too fine as they will cook down further.

 

In a medium pot, add in all the ingredients and turn on heat.

Cook over medium heat for 10 mins, stirring occasionally.

 

Taste and adjust with more seasoning if necessary.

Remove and allow to cool for a while before to serve.

Bear Naked Food Easy Braised Enoki Mushrooms

 

I like to store them in an air-tight glass container. They keep well in the refrigerator for up to a week.

Bear Naked Food Easy Braised Enoki Mushrooms

 

 

Easy Braised Enoki Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: serves 5 to 6
Ingredients
  • 1 large packet Enoki Mushrooms (approx. 200 g)
  • 2 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 small bird eye chili – cut finely (optional – leave it out if you do not like spicy)
Instructions
  1. Trim off 2 to 3 cm from the root ends of the whole bunch of enoki mushrooms and cut them into 3 sections.
  2. Peel and separate them into strands. It does not have to be too fine as they will cook down further.
  3. In a medium pot, add in all the ingredients and turn on heat.
  4. Cook over medium heat for 10 mins, stirring occasionally.
  5. Taste and adjust with more seasoning if necessary.
  6. Remove and allow to cool for a while before to serve.
  7. I like to store them in an air-tight glass container. They keep well in the refrigerator for up to a week.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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