Enoki mushrooms braised with miso and butter えのき茸のバター味噌

japanese cake

I found a package of fresh enoki mushrooms えのき茸 at the grocery store and made this dish. My wife said she tasted enoki for the first time when I took her to a Robatayaki 炉端焼き restaurant in San Francisco Japantown eons ago on one of our first dates. (The restaurant has been long defunct). I decided to make enoki the way we had it there or the closest approximation of what I remember. They put the enoki and sauce in a pouch made of aluminum foil and grilled it but I cooked this in a frying pan.

I cut off the root end of the enoki and sauteed it in a frying pan on a medium flame with butter. While it was being sauteed, I tried to keep the top and bottom ends together in the same orientation for better presentation. You may have to separate the enoki, since they may be still attached to each other near the root end. Turn them several times to cook evenly for 2 minutes or so. Meanwhile I made a miso broth consisting of dashi (1/4 cup), I used granulated instant dashi with hot water, sake (1tbs), mirin  (1tbs) and miso (2 tsp). When, the butter was bubbling and browning slightly, I added the broth and put on a tight lid for 2-3 minutes until the enoki is done. I garnished it with the chopped green parts of scallion and sprinkles of Japanese 7 flavored pepper “Shichimi tougarashi” 七味唐辛子. The butter and sweet miso combination goes so well with enoki mushrooms and took us back the fond memory of the old robatayaki restaurant we liked so much. Such a simple but wonderful dish.

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