Nametake

Enoki in Soy Sauce

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Preparation info

  • Difficulty

    Easy

  • 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.

Ingredients

Fresh

  • 200 g (7 oz) enoki mushrooms

Pantry

  • 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

Method

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.