Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, enoki & mackerel takikomi gohan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. It is well-known for its role in Japanese cuisine, where it is also known as enokitake (榎茸, エノキタケ, Japanese pronunciation: [enoki̥ꜜtake]). Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures.
Enoki & Mackerel Takikomi Gohan is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Enoki & Mackerel Takikomi Gohan is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have enoki & mackerel takikomi gohan using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Enoki & Mackerel Takikomi Gohan:
- Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
- Prepare 200 g Enoki Mushrooms
- Make ready 1 Canned Mackerel in Brine *125g
- Take 1 tablespoon Sake (Rice Wine)
- Get 1 small piece Ginger *grated
- Prepare 2 tablespoons Soy Sauce
- Get 1 tablespoon Mirin
- Make ready Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Nori, Shichimi (Japanese Chilli Spice Mix), etc
- Take *Note: This time I placed Mitsuba (a Japanese herb) on top
Enoki mushrooms also take on the flavors of what was fried in the fat before it, so if you cook enokis in the rendered fat leftover from bacon, for example, they'll infuse with a hearty pork flavor. Simply add the enokis to the hot fat and cook until golden brown and crispy, about two minutes. Heat Enokis With a Prepared Dish Enoki mushrooms have been used for a long time in Asian cuisines, and they are gaining popularity across the world because of their versatility and mild taste. Very different in appearance from the popular button or portobello mushroom, the enoki mushroom has a long, thin, white stem topped with small white buttons.
Instructions to make Enoki & Mackerel Takikomi Gohan:
- Drain the canned Mackerel and discard the liquid. Sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
- Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets, liquid and Ginger. No need to stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
Heat Enokis With a Prepared Dish Enoki mushrooms have been used for a long time in Asian cuisines, and they are gaining popularity across the world because of their versatility and mild taste. Very different in appearance from the popular button or portobello mushroom, the enoki mushroom has a long, thin, white stem topped with small white buttons. Heat oil in a medium-sized nonstick skillet over medium heat. Add soy sauce and ginger; toss to coat. If you're interested in cooking Japanese, Chinese, Korean, or Vietnamese food, you've got to get these Enoki mushrooms into your life.
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