Enokitake (Enoki mushroom)
えのき茸 (enokitake) or Enoki mushrooms are long, slim and milky white. In fact, wild enoki mushrooms are shorter, thicker and the color is brown. Now, most of the enoki mushrooms are cultivated in a special facility inside of round plastic containers. Since those enoki mushrooms are not exposed to the sun, they stay white.
The Nutritional value
Enokitake has a lot of dietary fibers, vitamin B1 and B2. It’s also known as a low-calorie food.
How to preserve
Enoki mushrooms are still growing after they’ve been harvested unfortunately, the quality will get worse. In Japan, Enokitake is usually sold in a vacuum-sealed package. It can be preserved in the refrigerator for 2 to 3 days. If you have leftover enokitake, be sure to wrap them with plastic wrap and store them in the refrigerator, make sure you use them as soon as possible. The old enokitake turns a brownish color, stickier and starts to spread apart.
How to cook
Lightly rinse the enoki mushrooms and drain it well. Cut off the bits from the bottom. It’s approximately 2 to 3 cm (0.8 to 1 in) .
Enokitake is very fibrous and crisp. Don’t cook it too much and try not to ruin the texture. Enokitake doesn’t have a strong flavor, so it can be used for many kinds of dishes such as soup, tempura, Nabemono (a dish cooked in a pot at the table), etc…
Recipes using Enokitake
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