Cold Tossed Enoki Mushrooms
Cold tossed enoki mushrooms is a simple, quick, and appetizing cold dish. It has a crisp, tender, and smooth texture, and is rich in dietary fiber and various vitamins. The process requires no complex cooking skills, making it ideal for beginners and for quick prep when busy. Generally, beginners only need 10 minutes to finish.
Ingredients and Tools
- Enoki mushrooms
- Scallion
- Garlic
- Light soy sauce
- Vinegar
- Sugar (optional)
- Sesame oil (optional)
- Chili oil (optional)
Measurements
- Enoki mushrooms 150 g (about 1 small pack)
- Scallion 5 g
- Garlic 2 cloves
- Light soy sauce 15 ml
- Vinegar 10 ml
- Sugar 3 g (optional)
- Sesame oil 5 ml (optional)
- Chili oil 5 ml (optional)
Steps
- Cut off the root end of the enoki mushrooms, rinse clean with water, and set aside.
- Wash the scallion, slice into scallion rings, and set aside.
- Peel the garlic, mince it, and set aside.
- Add 1000 ml drinking water to a pot and bring to a boil over high heat.
- Add the enoki mushrooms and cook for 1-2 minutes until softened.
- Remove the cooked enoki mushrooms, drain well, and place in a larger bowl, set aside.
- In another clean small bowl, add 15 ml light soy sauce, 10 ml vinegar, 3 g sugar (optional), and 5 ml sesame oil (optional).
- Add the minced garlic.
- Stir well so the sugar fully dissolves and the sauce is evenly mixed.
- Pour the prepared sauce evenly over the enoki mushrooms.
- Sprinkle with the chopped scallion.
- Depending on personal preference, drizzle 5 ml chili oil (optional).
- Gently toss with chopsticks and serve.
Notes
- Do not blanch the enoki mushrooms for too long, to avoid affecting the texture.
- The sauce ratio can be adjusted according to personal taste.
- If you do not like spicy food, you can omit the chili oil. If you follow this guide and find issues or areas to improve, please submit an Issue or Pull request.