Dried Enokitake/干しエノキタケ

Japanese Food

I previously posted about dried enokitake here, and I’ll post about it today, too.
I have recently bought 2.5 kg of fresh enokitake from the enokitake factory nearby, dried it all, and tried it in a number of dishes.
There are two ways to dry enokitake: Drying in the sun for about one day and drying in the shade for two or three days. Of course, you can dry it in a drying machine if you have one. I dried my enokitake in the sun whenever possible. Then, I put the dried enokitake in the microwave and heated it for 40-60 seconds depending on the amount to decompose flammutoxin (a type of hemolytic protein).
(As I said in a previous post, having fresh enokitake is not a good idea because it contains this protein. When heated, enokitake will do you no harm because the protein will be decomposed.)

Some say that dried enokitake tastes like dried squid or dried shrimp. I personally don’t think so, but I do like its distinctive flavor.

Clear soup:

Fried rice:

Tempura (kakiage):

Soup for udon:

You can get good dashi from dried enokitake. My son said, “Umai!” when he took the first sip of the soup.

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