Hot Oil Enoki Mushrooms
Materials
| Enoki mushrooms | 1 bunch |
| Steamed fish soy sauce | 3 tablespoons |
| Light soy sauce | 2 tablespoons |
| Sugar | a pinch |
| Salt | a pinch |
| Cooled boiled water | a small amount |
| Chopped green onions | a small amount |
| Oil | a small amount |
How To Make
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Remove the root ends of the enoki mushrooms, tear them into small bundles, wash them thoroughly, and drain excess water.
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Arrange the drained enoki mushrooms in a circular shape on a plate. I used a 9-inch dual-handle round plate.
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Mix steamed fish soy sauce, light soy sauce, a pinch of sugar, salt, and a small amount of cooled boiled water together, then evenly drizzle the sauce over the arranged enoki mushrooms.
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Bring water to a boil in a pot, then steam the enoki mushrooms in a heatproof dish for 6 to 8 minutes. Be careful not to steam them too long, or the texture will suffer.
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Sprinkle chopped green onions on top and drizzle with a small spoonful of hot oil. It’s ready to eat (for those who can handle spice, you can add some chopped chili peppers in the middle and drizzle hot oil over them as shown in the picture)!
