Soy Garlic Enoki Mushroom is an easy stir-fried recipe that you can eat both as a main dish and as a side dish. They soak up the sauce real good which makes it perfect to go with rice or other proteins!
What are Enoki Mushrooms?
Enoki Mushrooms are a type of edible mushroom that is common in East Asian dishes. It looks much like noodles with its white, long, and slender strands. The taste profile for enoki is earthy and umami, but even then, it’s a great vehicle for any sauce you make it with!
Like any mushrooms, these are also chewy. However, it also has a distinct crunch that makes eating them perfect as a meat substitute. It is not only the taste but also the experience of eating it that will keep you from looking for meat in a meal!
While it can stand on its own, enoki is also commonly used to enhance a dish! Some recipes you can try are Korean BBQ Bulgogi & Royal Court Rice Cake.
Where can I buy these mushrooms?
I buy enoki mushrooms at Hmart and any Asian grocery store. However, since Asian cuisine is now gaining more traction, I think there are already some grocery giants or farmer’s markets that carry these. Aside from the rise of Asian cuisine, it is also commonly being used by our vegetarian and vegan friends since it’s a great source of protein!!
When you get them, make sure they look fresh, dry, and firm. This ensures that it is still in its optimal taste and best for use. Once bought, store it in the fridge for about a week.
Usually, you can get them either wrapped in plastic packaging or vacuum-packed. If they are wrapped in plastic, I recommend using them right away since the moisture build-up in the plastic will speed up the spoiling. If vacuum-packed, it can prolong the shelf life, but make sure to check if it has turned slimy, discolored, and/or has a pungent odor. It means the enoki mushrooms have gone bad. Throw that jawn out already~
How to Cook Enoki Mushrooms??
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Before cooking the mushrooms, make sure to cut 1-inch from the bottom to remove the roots. Wash it well to avoid any remaining dirt in the strands.
To cook, fluff the mushrooms directly in a hot pan. Even without oil, its own moisture will come out. Add the soy sauce, sesame oil, sesame seeds, garlic, sugar, and a little bit of water. Allow the mushrooms to reabsorb everything. As easy as that!
In literally 2 minutes of stir-frying, it comes out really crunchy. If you prolong the cooking, it can turn soft and chewy. Either way though, it’s great!
What I love about these is that they are easy to cook and they are very versatile. You can literally stir fry it, deep fry it, wrap in it thin-sliced meat and grill, oven-bake it in foil, or add it to soups and hotpots! In every different method of cooking, they come out with a unique taste following the sauce or broth that you made. If you like it with a kick, try this spicy enoki mushroom!
Other easy stir-fry dishes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Soy Garlic Enoki Mushrooms
Ingredients
- 1 pack Enoki Mushrooms (Usually 200g)
- 2 tbsp Vegetable or Canola Oil For sauteing
- 1 tbsp Soy Sauce
- 1/2 tbsp Sesame Oil
- 1/2 tbsp Sesame Seeds
- 1/2 tbsp Garlic
- 1/2 tbsp Sugar
- 2 tbsp Water
- Sesame Seeds Garnish
Instructions
- Slice an inch on the bottom of the packaged enoki and discard. Take the mushrooms out of the package and wash the mushrooms, making sure no dirt is left in the strands.
- In a pan, heat up the oil then line fluffed clusters of mushrooms. Let it sit for a minute.
- While pan frying the mushrooms, add soy sauce, sesame oil, sesame seeds, garlic, sugar, and water on the side of the pan.
- Mix the sauce up and let it reduce a little.
- Baste the mushrooms with the sauce.
- Carefully flip the clusters one by one, then baste the other side of mushrooms. Let it sit for another minute.
- Plate, serve, and enjoy!
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