enoki mushrooms

<p><em>Learn how to cook enoki mushrooms with this quick and easy recipe! Dressed in a soy butter sauce for a delicious and healthy side dish to accompany any meal. </em></p>

Soy Butter Enoki

8.5 ounces package of enoki mushrooms (240 grams)

tbsp Japanese soy sauce

mirin

vegan butter (20 grams)

garlic powder, optional

Cut off the base of the enoki mushrooms. Rinse and then add to bowl with a cover.

Microwave for 45-60 seconds (600 W), or until cooked. Add the soy sauce, mirin, butter and garlic powder, and then mix to combine. Top with aonori and enjoy! 

I just made it with maitake mushrooms as I needed something that could go well with Soba. It was so flavorful and easy to make. Thanks!

Quick, easy, and tasty! :) The only thing I will change for next time is the measurements from tablespoon to teaspoon as I was left with as much liquid for a soup.

So good. I only had a 100g pack of enoki, so I halved the rest of the recipe and it was so tasty. Will definitely be making this more when I get more enoki mushrooms. :) x

This is ridiculously delicious, considering the simplicity of the ingredients and the process!

This was the first time I cooked with enoki, and the soy butter jjst sounded so tastey so I tried it and was faaaaar from disappointing. It was simple, quick, and delicious. The boyfriend already loves mushrooms but I think this recipe would help him to get even more plants into his diet (unfortunately he wasn't around the day I made it). Will definitely be buying more enokis in order to use up my vegan margarine, haha.

Yummy, this was so easy to make and delicious!  Another tasty recipe Lisa,  you did it again!  :)

Just used the same method for zucchini since I could not find enoki this time, and it works so well too! Well, I cooked the zucchini on stove first instead of microwave but I think microwave would also work for it too.

https://content.jwplatform.com/videos/KJyitGnM.mp4

Quick & easy enoki mushroom side dish with a soy butter sauce. 

Soy Butter Enoki Mushrooms

Fresh enoki mushrooms have finally made it to the mainstream in the US markets. Chinese call the Japanese named, enoki mushrooms, “golden needle mushrooms”

Enoki Mushrooms with Garlic & Scallion Sauce

enoki mushrooms ((400 grams))

garlic ((minced))

soy sauce

sugar

scallion ((finely chopped))

Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.

Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate.

In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions--we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table.

Easy Enoki Beef Rolls

400 g thin sliced beef

garlic (finely chopped)

cm ginger (finely chopped)

tbsp cooking sake

tbsp sesame oil

sea salt

Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame oil in a shallow dish.

Marinate

Place beef slices into dish and coat evenly in the marinade. Place in fridge for a minimum of 30 minutes to allow all those beautiful flavours to soak into the meat. 

Enoki

Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.

Wrap

On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it&#039;s wrapped evenly. Repeat for remaining slices of beef.

Heat the remaining 1 tbsp sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.

Serve

Once cooked, remove from pan and transfer to a serving plate. Pour any remaining sauce from pan over the top and serve immediately.

Thx for this!  We used to eat these rolls in a chain ramen restaurant from Japan when we lived in Xi'an China - I know, right? They were authentic Japanese foods and everything was delicious.  I should have watched the video to know how much enoki to put in each roll - I could have put a lot more in because they soften and shrink as they cook. Delicious!

A simple,  delicious,  and easy recipe! I made this using the recipe as written.

We love this recipe! Easy to make and delicious!

Thanks for  sharing the recipe!
 So easy &amp; delicious! Definitely one of the dish that’s gonna be on my regular rotation from now 😋

I actually discovered these beef rolls at a Japanese Ramen franchise in China, while I was teaching there. I've travelled to Japan many times, but still never seen them there.

I absolutely love Japanese food! These enoki beef rolls look so delicious, and perfect to snack on!

https://www.youtube.com/watch?v=lYWsfr8xxTw

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/easy-enoki-beef-rolls/

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☕️ About this recipe: 

Easy Enoki Beef Rolls are made from delicious marinated beef filled with enoki mushroom. These bite-sized Japanese beef rolls are the perfect Japanese appetiser, guaranteed to disappear the instant they hit the table.

Enoki beef rolls are the perfect appetiser – they’re not only delicious, they’re easy and fun to prepare!

The marinated beef and enoki mushrooms are juicy and tender, cooked to perfection in a blend of Japanese flavours. Similar to our slow-cooked sticky soy mushrooms, the soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade. Cooked in sesame oil, the flavours are out of this world!

🥒 Ingredients: 

400 g thin sliced beef
200 g enoki mushrooms
1 clove garlic finely chopped
1 cm ginger finely chopped
2 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
2 tbsp sesame oil divided into 2 portions
pinch sea salt

👩‍🍳 Recipe Steps:

00:00 - How to Make Enoki Beef Rolls
00:04 - Prepare the marinade
00:15 - Add the thinly sliced beef
00:22 - Marinate for at least 30 minutes
00:27 - Slice and soak the enoki mushrooms
00:50 - Roll a portion of mushrooms in marinated beef slice
01:22 - Cook the enoki beef rolls in sesame oil 

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Enoki Beef Rolls - Japanese Appetiser [Easy Mushroom Tapas]

A creamy buttery garlic enoki mushroom stir-fry packed with amazing health benefits and cooked in 10 minutes!

Butter Garlic Enoki Mushrooms

unsalted butter

tsps minced galic

tbsp low-sodium soy sauce

Gim Jaban (Optional: Korean-style savoury crispy dried seaweed)

Once you&#39;ve cut and washed the enoki mushroom stub off (see ingredient notes), you can gently separate the stems from the stub in smaller portions. I don&#39;t like cutting the stub off completely because the mushrooms end up looking like soggy noodles after it cooks. The stub holds a good bunch of enoki stems together, making it easier to cook, and appetizing when you serve it.

In a frying pan, over low to medium heat, add the butter. Ensure the butter does not burn by reducing the heat if needed.

Once the butter has melted, add the garlic and sauté until fragrant.

Slowly place the enoki portions on the frying pan, and swivel the pan to move the butter and garlic around the mushrooms.

After 30 seconds, turn the enoki portions to the flip side so it cooks on the other side as well.

Pour the soy sauce over the mushrooms and sauté for another 30 seconds.

Plate with some gim jaban as garnish (Korean-style savoury crispy dried seaweed)

This miso soy enoki mushrooms dish is quick and easy and full of umami flavor. It&#39;s a great side dish and delicious with rice.

Miso Soy Enoki Mushrooms (vegan, gluten-free)

pack enoki mushrooms (200 grams)

tsp miso paste

tsp pure organic cane sugar

garlic,

tsp sesame oil

green onion, sliced thinly

sesame seeds

In a small bowl, add the miso, soy sauce, sugar, garlic, and sesame oil. Stir until well combined. 

Cut the root section of the bunch of mushrooms off, about 1.5 inches from the roots. Use your fingers to carefully pull away sections of the mushrooms into smaller sections. 

In a medium frying pan, add 1 cup of water. Bring to a boil and then add the mushrooms. Blanch mushrooms for about 1 minute. Drain off the water and set mushrooms aside. 

In the same pan on medium heat, add the sauce. Stir continuously for 20-30 seconds. Add the mushrooms and turn the heat down to medium low. Carefully stir the mushrooms around so it gets coated in the sauce. Cook for 2 minutes. Remove from heat and top with sliced green onions and sesame seeds. Serve with rice. Enjoy! 

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