December 19, 2008

More Enoki, and Bigger!/さらにエノキ、それに、もっと大きいのを!

I got more enoki mushrooms yesterday. As you can see from the photo below, the mushrooms were bigger than the ones I had gotten previously. I know that many of you are already sick and tired of looking at them, but the problem is that I can never get tired of having them.

I wrapped some of them in aluminum foil, sprinkled some sake, closed the foil, and cooked them in the toaster oven for 8 minutes.

Then I sprinkled some soy sauce and some lemon juice (poor subsitute for sudachi juice).
I also stir-fried some enoki together with sausage and ging-geng-cai.

I also made miso soup with tofu and enoki.

Today, I received this "oseibo" (year-end gift) from the construction company that built my house three years ago.

These pears are called "le Lectier."


Yvette said...

Please continue to post the enoki! They are so beautiful! I never thought about cooking the enoki with sake in the toaster - that sounds like it would really concentrate the flavor of the mushrooms. What is your favorite way of eating/preparing them, if you have one?

Hiroyuki said...

Yvette: You are right. Wrapping in foil and cooking in a toaster oven is probably the best way to savor the flavor of any type of mushroom.
Because of their slenderness, regular-size enoki mushrooms can only play a secondary role in any dish. I usually put them in miso soup, stir-fries, and salad (after boiling). But these overgrown mushrooms! They can be a primary ingredient in any dish! I would never have thought of using enoki in takikomi gohan (rice cooked with other ingredients) without these overgrown ones!

Amy said...

Hi Hiroyuki! I love enoki too, and your posts on enoki takikomi gohan make me want to try making it! My favorite way of ordering enoki at izakaya is butter-yaki - cooked in foil with butter, soy sauce, and sake - and I like to make that with shiitake and enoki. Have you thought of cooking your enoki like that as well?

Hiroyuki said...

Amy (Amy? Do I know you?): Yes, I have. Actually, I thought about trying the butter and soy sauce combination before I made that foil-yaki, but I thought the flavor of butter would be overpowering to the subtle flavor of enoki, so I used my preferred way: Sake only.