‘Nametake’ Enoki

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm length pieces.

Place Enoki pieces in a large saucepan, add Soy Sauce and Mirin, and cook over medium heat, stirring constantly. Plenty of liquid should come out from Enoki, but you can add 1 to 2 tablespoons Sake or Water if required.

When Enoki is softened and the sauce thickened, add Vinegar and cook a few more minutes.

Let it cool and store in a clean container. ‘Nametake’ can refrigerate up to 2 weeks.