Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, enoki & mackerel takikomi gohan. One of my favorites. For mine, I will 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]). Kimchi, Enoki, and Tofu Stir-Fry A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock.
Enoki & Mackerel Takikomi Gohan is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Enoki & Mackerel Takikomi Gohan is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have enoki & mackerel takikomi gohan using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Enoki & Mackerel Takikomi Gohan:
- Get 2 cups (*180ml cup) Japanese Short Grain Rice
- Get 200 g Enoki Mushrooms
- Prepare 1 Canned Mackerel in Brine *125g
- Make ready 1 tablespoon Sake (Rice Wine)
- Prepare 1 small piece Ginger *grated
- Prepare 2 tablespoons Soy Sauce
- Make ready 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
Like wispy, mildly sweet threads of pure umami, enoki mushrooms exemplify the power of restraint. Heat oil in a medium-sized nonstick skillet over medium heat. Add soy sauce and ginger; toss to coat. 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.
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.
Add soy sauce and ginger; toss to coat. 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. This demo is quite old now and the final game will be very different! And join the mailing list if you are interested!
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