Crispy Enoki Mushroom Rice Bowl (Best Recipe I've Made This Year!!)

By Sudachi · 25 min

Ingredients

Instructions

1. Mix the sauce: 1 tbsp Japanese soy sauce (koikuchi), 1 tbsp unseasoned rice vinegar, 1/2 tbsp toasted sesame oil, 2 tbsp finely chopped green onions, 1/2 tbsp toasted white sesame seeds, 1 tsp light brown sugar, 1/2 tsp garlic paste and 1 tsp finely sliced dried red chili in a bowl.
2. Trim the root ends off 200 g enoki mushrooms and gently tear them into bite-sized bundles.
3. Put the mushrooms in a bowl, sprinkle with a few pinches of salt and 1 tsp olive oil, and toss until coated.
4. Sprinkle 2 tbsp potato starch (katakuriko) over the mushrooms and toss until fully coated.
5. Preheat a large pan over medium heat, add 1 tbsp olive oil, and arrange the mushrooms in a single layer. Press them down with a spatula, turning the bundles so they are pressed evenly.
6. Fry 4–5 minutes, until brown and crispy on both sides, pressing continuously.
7. Cook 2 small portions of Japanese short-grain rice. Cut the mushrooms into smaller pieces if needed, then dip them in the sauce while still warm.
8. Lay the sauced mushrooms over the rice and pour the remaining sauce on top. Finish with ground black pepper.

Summarized from Sudachi's video. Watch it for the details.

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