Servings: 20 servings
Homemade Nametake なめ茸
Learn how to make delicious seasoned enoki mushrooms 'nametake' at home to use as a topping for rice, tofu, and more!
Ingredients
- ¼ cup water
- 1 small strip of kombu kelp *1
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp rice vinegar *2
- 1 packet Enoki mushrooms *3
Instructions
- Start soaking the kombu strip in 1/4 cup of water for 30 min- 1 hour.
- Remove the stem of the enoki mushrooms and cut the rest in half as the image indicates.
- After soaking kombu for 30min to one hour, take out the kombu strip and slice it thinly (don't discard the soaking water).
- Place the kombu soaking water, sliced kombu, soy sauce, mirin and vinegar in a pot over medium heat.
- Once it's boiled, add the enoki mushrooms while loosening them by hand.
- Cook the enoki mushrooms for a few minutes. When the enoki mushrooms soften, the broth will thicken.
- Let it cool down and then put it in an airtight container.
Notes
*1 requires about 2cm/0.8inch of dry kelp or 1/4 tsp instant dashi granule.
*2 if you can not access to rice vinegar, substitute with white vinegar or any vinegar.
*3 I bought the packet in Tasmania, Australia and it weighted 360g/12oz.
Nutrition
Calories: 4kcal, Carbohydrates: 1g, Protein: 0.3g, Fat: 0.003g, Saturated Fat: 0.001g, Polyunsaturated Fat: 0.001g, Monounsaturated Fat: 0.001g, Sodium: 164mg, Potassium: 6mg, Fiber: 0.02g, Sugar: 0.4g, Vitamin A: 0.1IU, Vitamin C: 0.004mg, Calcium: 1mg, Iron: 0.1mg