Nametake Recipe ( なめ茸 )

Photo: sirogohan.com

---

 

 

TRADITIONAL JAPANESE RECIPE: Nametake is basically cooked soft Enoki mushrooms ( Enokitake ) in Soy Sauce flavored sauce. With Sugar, as usual.

This little dish is a convenient preserved food in a jar, like pickles in western homes. You'll have to keep it in the refrigerator all the time. Don't forget about it.

In Japan, Nametake is a great accompaniment not only for Steamed Rice but also a great topping for Tofu and even pasta.

This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided.

It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week.

Enokitake mushrooms contain antioxidants, like ergothioneine. Animal testing has indicated possible applications in the development of vaccines and cancer immunotherapy.

 

 

 

---

---

Skill Level:	Time: 20 Minutes
Price:	Serves: 4 People

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - Cut off the brown ends of the Enoki Mushrooms and wash them well.

02 - Now, cut the Mushrooms into 5cm / 2in length pieces.

03 - Put all the ingredients in a pot except for the Vinegar and cook at medium heat, stirring constantly.

04 - Once the sauce has thickened, add the Vinegar and cook 2-3 extra minutes.

05 - Remove from heat, let cool. Serve.

Notes:

---

- Nametake can be easily stored in a clean container and refrigerated for up to one week.

---

---

Written by: Uncut Recipes

Disclaimer

---

---