Aug 28, 2020

Make Ahead Recipe - Japanese Style Enoki Mushrooms Side Dish

Not only make ahead, this recipe can also be presented as a cold dish. That means you can utilize free time to prep the dish, and when meal time calls, you can simply pull it out from the fridge and serve right away.

Japanese style enoki mushrooms side dish -


  • 1 big pack/400 grams enoki mushrooms
  • Some dried seaweed flakes
  • 4 tablespoons double condensed tsuyu
  • 4 tablespoons mirin
  • 4 tablespoons Japanese rice cooking wine or dry sake
  • 1 tablespoon sugar
  • 1 tablespoon black vinegar


Cut the enoki mushrooms into shorter sections.

Transfer the mushrooms to a non-stick pan or a medium pot. Add in 4 tablespoons double condensed tsuyu, 4 tablespoons mirin, 4 tablespoons sake, and 1 tablespoon sugar. Cook for about 5 minutes or so.

Add in 1 tablespoon of black vinegar. It won't really turn the dish sourish, more so for a flavor boost instead.

Plate or store in an airtight container in the fridge. When serving, plate and garnish with dried seaweed flakes.

I actually served it as a side dish for curry rice. The sweet and slightly salty enoki mushrooms, especially when serve cold, works similar to tsukemono, which can brighten up the senses if eating with heavy and perhaps spicy curry rice.

Don't forget the best part is that you can always make ahead and it should preserve well in the fridge up to few days. Consider it a life saver recipe when your busy schedule kicks in.

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