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