Enoki Mushrooms Marinated in Soy Sauce
Soy sauce is deeply attached to the Japanese lifestyle. Visitors arriving at Narita Airport have been known to comment on the tantalizing aroma of caramelized soy sauce.
Photographed by Masaharu Shirane
Calorie count is for full recipe
Excludes time spent marinating.
- 1 bag enoki mushrooms (large) (net 150 g)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
Cut the bottom 2-3 cm off of the enoki mushrooms, then cut them into quarters (with each quarter being 1/4 the mushroom's length). Break apart the stuck-together stem pieces from each other by hand. Place them on a microwave-safe plate and cover with plastic wrap, then microwave at 600 W for slightly less than 3 min.
The lower sections of the enoki mushrooms' stems will stick together, so break them apart by hand.
In a bowl, mix together the ingredients for [A], then add the microwaved enoki mushrooms (including the liquid that came out of them as they cooked) and mix in as well.
The liquid that cooks out of the enoki mushrooms contains flavor, so add it to the marinade.
Place 2-3 wide heat-resistant containers or other containers as a weight directly on top of the enoki mushrooms, and let marinate for about 30 min at room temperature.
Doing this will allow all of the enoki mushrooms to marinate.
Store in an airtight container. Will keep for 2-3 days in the refrigerator.