Rolled Omelet with Enoki Mushrooms: A Perfect Harmony of Soft Egg and Chewy Mushrooms!
How to Store Enoki Mushrooms Fresh and Make a Delicious Rolled Omelet with Enoki Mushrooms
Discover a helpful tip for storing enoki mushrooms fresh and learn how to make a delightful rolled omelet with them, perfect even for kids! This recipe offers a detailed guide to creating a dish with a wonderful chewy texture and savory flavor that the whole family will love.
Main Ingredients
- 1-2 packs Enoki mushrooms
- 5 Eggs
- A little Green onion
Cooking Instructions
Step 1
First, let’s learn how to store enoki mushrooms. Enoki mushrooms can be kept in the refrigerator for about 2-3 days when fresh, but they tend to get mushy or moldy quickly. To avoid wasting them, I’ll show you a method to keep them fresh for longer: freezing!
Step 2
Before opening the enoki mushroom packaging, use a knife to cleanly cut off the hard base. This part is not edible, so remove it thoroughly.
Step 3
Washing them before freezing can be a bit cumbersome as you need to thoroughly dry them. So, I prefer to freeze them unwashed and then rinse them just before cooking. This method is much simpler and helps maintain the mushrooms’ freshness for a longer period.
Step 4
When freezing, prepare a freezer-safe container or a zip-top bag. Spread out the enoki mushrooms so they don’t clump together. This makes it easier to take out only the amount you need later. Once packed, freeze them! You can lightly rinse them before use. It’s recommended to cook them directly from frozen to preserve their texture. Avoid soaking them in water for too long. Frozen enoki mushrooms are incredibly useful for soups and other dishes. I’ll freeze two packs and use one for today’s rolled omelet.
Step 5
For the mushrooms we’ll use today, first trim the base and then lightly rinse them under running water. Avoid soaking them, as this can make them mushy. A quick rinse is key!
Step 6
I’ve also prepared some green onions to add extra flavor to the omelet. Feel free to add other vegetables like carrots or onions according to your preference.
Step 7
Finely chop the green onions so they are easy for children to eat. When serving to young children, it’s important to chop ingredients like enoki mushrooms and green onions very small to prevent choking hazards. (My child had a similar experience before, so I always ensure this!). Of course, older children might enjoy them just like in mala tang. Haha.
Step 8
For a thick and satisfying rolled omelet, I’m using 5 eggs. Season them with a pinch of salt and whisk them gently until well combined. It’s better to whisk gently to mix the yolks and whites rather than beating them vigorously.
Step 9
Add the prepared enoki mushrooms and chopped green onions to the whisked egg mixture. It will resemble making an enoki mushroom pancake at this stage.
Step 10
Pour the egg mixture into a pan with plenty of oil. If you prefer a large enoki mushroom pancake instead of a rolled omelet, simply cook it without rolling, then slice it into bite-sized pieces. Today, we’re making a rolled omelet, so we’ll pour the mixture and cook it thick.
Step 11
Once the edges start to cook, carefully begin to roll from one end. The bottom needs to be cooked enough for the omelet to hold its shape when rolled. Since it will be thick, cook it over low heat until the inside is fully cooked. You’ll know it’s done when it feels firm and springy to the touch with a spatula.
Step 12
Turn off the heat and let it cool slightly before slicing. Cutting it while too hot can make it fall apart, so letting it rest a bit will help maintain its shape.
Step 13
Slice it into your desired serving size. You can adjust the thickness based on your preference, whether for kids or adults.
Step 14
Even children who are usually picky about mushrooms will likely enjoy this version, as the mushrooms are hidden within the soft omelet. My child absolutely loved it! The combination of the chewy enoki mushrooms and the tender egg makes this dish incredibly delicious.
