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Enoki Mushrooms
by Jackie Miyasaka, from the April 2004 newsletter
I was happily surprised recently when I noticed a new item on the vegetable shelf at the Co-op: Enoki mushrooms. Like shiitake mushrooms and numerous other exotic edible mushrooms, cultivation of enoki mushrooms originated in Japan. They are cream colored, firm, and have long, thin stems with tiny caps. After the roots are cut off (up to the point where individual mushroom stems can be separated, about one inch from the bottom), the remaining stems and caps are both eaten. Like other mushrooms, enoki should be stored in a paper bag in the refrigerator once opened.
Enoki mushrooms have a mildly sweet flavor and a somewhat crunchy texture, and the Japanese like to preserve this crunchiness by lightly cooking them. Overcooking can make the stems tough and stringy. There are a variety of ways to cook them. Traditionally, enoki are served in soups or in stir-fries with vegetables and meat. Enoki are often added uncooked to fresh salads and sandwiches, although cooking does make the mushrooms easier to digest and renders the nutritional and medicinal components more available for assimilation by the body.
Enoki mushrooms are low in calories and contain a good amount of vitamin D. They also contain small amounts of riboflavin, thiamin, and niacin, and are high in fiber.
Here are some enoki mushroom recipes to try:
Broiled Marinated Enoki Mushrooms
1 package (3-4 oz.) enoki mushrooms
1 tablespoon water
1 teaspoon mirin
1 tablespoon soy sauce
Rinse the enoki. Cut off the roots. Roughly separate the stems. Broil a few minutes just until soft. Mix water, mirin, and soy sauce in a bowl. Stir the broiled enoki into this mixture. Let sit for five minutes. Serve in small individual dishes as an accompaniment to your meal.
Tofu Steak with Mushroom Sauce (Serves 4)
1 block of firm tofu
2 packages (3-4 oz. packages) enoki mushrooms
16 raw shiitake mushrooms
1/2 cup canned crabmeat
1/2 cup water
1/8 cup mirin
1/8 cup soy sauce
1/2 teaspoon sugar
2 teaspoons potato starch or cornstarch mixed well with 2 teaspoons water
Cut the block of tofu so that it is half as thick, and then cut it in half the short way so that you end up with four pieces of equal size. Sauté the tofu steaks on both sides and place each on a plate. In the meantime, rinse the enoki, cut off the roots, and roughly separate the stems. Thinly slice the shiitake. Heat some oil in a fry pan. Add the shiitake. When they have softened, add the crab. Then add the water, mirin, soy sauce, and sugar. After the liquid comes to a boil, lower the heat. Simmer for one minute. Add enoki and simmer just until cooked through. Slowly stir in the cornstarch and water mixture to thicken. Pour over the tofu. Serve hot with rice and a green vegetable.
Jackie Miyasaka works as a Japanese-English translator in Pullman.
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