Super Simple Enoki Mushroom Soy Glaze: Perfect Side Dish!
Versatile Enoki Mushroom Soy Glaze Recipe
Hello everyone! Today, I’m sharing a recipe for ‘Super Simple Enoki Mushroom Soy Glaze’ that’s delightfully chewy and savory-sweet. I’ve adapted it from a recipe I found on ‘Man-Gae Recipe’ to make it even more delicious. Discover a new way to enjoy enoki mushrooms!
Main Ingredients
- 1 packet Enoki mushrooms (approx. 100g)
- 2 Tbsp Cooking oil
- 1 Tbsp Minced garlic
- 1/2 Cheongyang chili pepper (optional, for a spicy kick)
- 1/2 Red chili pepper (optional, for color and sweetness)
- A pinch of toasted sesame seeds (for garnish)
Special Sauce
- 1/2 Tbsp Fine chili powder (for color and mild heat)
- 1 Tbsp Cactus Honey Powder (for sweetness and unique flavor), can be substituted with 1 Tbsp sugar
- 2 Tbsp Mirin (rice wine, for removing odor and adding shine)
- 1 Tbsp Soy sauce (for umami)
- 1/2 Tbsp Oyster sauce (for depth of flavor)
- 1 Tbsp Oligodang (corn syrup, for shine and sweetness), can be substituted with corn syrup or malt syrup
- 1/3 Tbsp Gochujang (Korean chili paste, for spiciness and savoriness)
- 1/3 Tbsp Doenjang (Korean soybean paste, for savoriness and umami)
- 2 Tbsp Water (to adjust sauce consistency)
- 1/2 Tbsp Fine chili powder (for color and mild heat)
- 1 Tbsp Cactus Honey Powder (for sweetness and unique flavor), can be substituted with 1 Tbsp sugar
- 2 Tbsp Mirin (rice wine, for removing odor and adding shine)
- 1 Tbsp Soy sauce (for umami)
- 1/2 Tbsp Oyster sauce (for depth of flavor)
- 1 Tbsp Oligodang (corn syrup, for shine and sweetness), can be substituted with corn syrup or malt syrup
- 1/3 Tbsp Gochujang (Korean chili paste, for spiciness and savoriness)
- 1/3 Tbsp Doenjang (Korean soybean paste, for savoriness and umami)
- 2 Tbsp Water (to adjust sauce consistency)
Cooking Instructions
Step 1
Properly preparing the enoki mushrooms is key. First, while the mushrooms are still in their packaging, use a knife to cleanly trim off the bottom root. This helps the mushrooms keep their shape and prevents them from falling apart easily. Don’t discard the trimmed roots; they are excellent for making broth bases for stews or soups later on!
Step 2
Gently separate the trimmed enoki mushrooms into individual strands, following their natural growth pattern. Instead of washing them under running water, it’s best to lightly pat them with a dry paper towel or a clean kitchen cloth to remove any dirt. If they become too wet, they can clump together during cooking, affecting the texture. Most mushrooms lose their flavor or become mushy when exposed to water, so just brush off any soil or dust.
Step 3
Prepare the Cheongyang and red chili peppers to add spiciness and vibrant color. Remove the seeds and finely mince them. Slicing them thinly ensures they meld well with the sauce during the braising process and are pleasant to eat.
Step 4
Now, let’s make the special sauce that is the heart of this dish! In a bowl, combine 1/2 Tbsp fine chili powder, 1 Tbsp Cactus Honey Powder (adds sweetness and a unique flavor; substitute with 1 Tbsp sugar if unavailable!), 2 Tbsp mirin, 1 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 1 Tbsp oligodang (for a glossy finish; corn syrup or malt syrup works too!), 1/3 Tbsp gochujang, 1/3 Tbsp doenjang, and 2 Tbsp water. Mix well until smooth and lump-free. Using both doenjang and gochujang together creates a rich and savory depth of flavor.
Step 5
Heat 2 Tbsp of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and slowly sauté until fragrant and lightly golden. Be careful not to burn the garlic; cook it until it releases its aromatic scent.
Step 6
Once the garlic is fragrant, arrange the prepared enoki mushrooms neatly in the pan. Cook over medium heat for about 30 seconds per side, until they are lightly golden. This step helps to dry out some of the moisture from the mushrooms, giving them a chewier texture.
Step 7
When the enoki mushrooms are lightly seared, pour the prepared special sauce evenly over them. Once the sauce begins to bubble, add the sliced Cheongyang and red chili peppers on top. Reduce the heat to medium-low and let it simmer for 1-2 minutes, allowing the sauce to coat and penetrate the mushrooms.
Step 8
Finally, sprinkle a pinch of toasted sesame seeds for an extra nutty aroma and appealing look. Your delicious Enoki Mushroom Soy Glaze is ready! It’s absolutely wonderful served over warm rice.
