Enoki in Soy Sauce


Preparation info

  • Difficulty


  • Makes: About

    200 ml

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes
Cooking: 10 Minutes

Nametake is one of the staple preserved foods that Japanese people always have in their fridge. It is most commonly eaten with a side dish of rice but is also used as a condiment or sauce. Nametake is delicious when served with chilled silken tofu or grated daikon radish. Also try it with Zaru Soba or Citrus Udon.



  • 200 g (7 oz) enoki mushrooms


  • tablespoons soy sauce
  • 3 tablespoons sake
  • teaspoons light brown sugar
  • tablespoons mirin
  • 2.5 cm (1 inch) square piece of kombu (dried kelp), cut into 2 mm (1⁄16 inch) thin strips


Cut 2.5 cm (1 inch) off the bottom part of the mushrooms, then cut them in half across the middle.

Place all the ingredients in a saucepan with tablespoons water. Cook over medium–low heat until just below boiling point.

Reduce the heat to low and cook until the juices slightly thicken. Place in a sterilised screw-top jar and store in the fridge for up to a week.