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Top Rated Enoki Recipes
This quick dish uses pre-prepared kimchi for a quick kick to your ramen noodles. Topped with a fried egg it’s the perfect quick weeknight meal. Click here for more ramen upgrades
Our 11 Best Japanese Grilling Recipes to Feed Your Need For Yakitori
Grilled meats are as iconically Japanese as sushi and ramen—some of our best Japanese recipes are grilled and skewered rather than rolled or simmered. Until the 19th century, most cooking in Japan was done over traditional hearths called irori built right into traditional homes. Nowadays, most who have moved into the cities don’t have the proper space to grill, but one can still satisfy their cravings at Japanese barbecue joints serving up yakitori all over the country.
The kiss of smoke on grilled meats and vegetables adds something irresistible to the dish, but trying to replicate these flavors in a tiny apartment kitchen can be difficult. If you don’t have the outdoor space for a traditional grill set-up, try using a broiler or investing in this portable Japanese konro grill, which functions as a all-purpose workhorse for Japanese grilled recipes. The grill is good for just about any of our global grilling recipes, but for a Japanese twist, we’d recommend using Japanese binchotan charcoal, a clean-burning fuel that burns long and hot—perfect for getting that sear on the perfect grilling recipe. From Japanese grilled chicken meatballs to grilled tomatoes, here are our best Japanese grilling recipes. And for more, check out Tadashi Ono’s ode to Japanese grilling this way.
Full-flavored chicken meatballs smothered in a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs (Tsukune) »
Koji-Cured Grilled Salmon
The Japanese ingredient koji is the fungus that grows on rice, barley, soybeans, or corn after it is inoculated with a fermentation culture called Aspergillus oryzae. It resembles thin rice porridge and is full of enzymes that produce amino acids when they interact with protein. One of those amino acids, glutamate, is responsible for the taste we know as umami, which is present in miso and soy sauce and makes foods especially savory and flavorful.
Mixed Mushroom Foil YakiMushrooms get cooked in a foil pouch with Asian sauces in this effortless “one-foil” dish. Get the recipe for Mixed Mushroom Foil Yaki »
Clam, Leek, and King Oyster Mushroom Foil YakiClams, leeks, and king oyster mushrooms get cooked in a foil pouch that resembles a Jiffy Pop. Get the recipe for Clam, Leek, and King Oyster Mushroom Foil Yaki »
Salmon, Scallion, and Enoki Mushroom Foil YakiYour new favorite way to cook salmon: with Asian sauces, scallions, and enoki mushrooms, all wrapped up in a foil pouch. Get the recipe for Salmon, Scallion, and Enoki Mushroom Foil Yaki »
Tadashi’s Grilled TomatoesRipe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Get the recipe for Tadashi’s Grilled Tomatoes »
Garlic and Red-Miso PorterhouseA marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Get the recipe for Garlic and Red-Miso Porterhouse »
Salmon TeriyakiIn the Japanese kitchen, “teriyaki” means a dish that’s glazed and grilled or broiled. Jarred versions of sweet-salty teriyaki sauce are available, but it’s so easy to make from scratch, and so versatile, that we make our own and slather it onto salmon before cooking, which allows the sugars in the sauce to caramelize, for a deep, rich flavor. Get the recipe for Salmon Teriyaki »
Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
Salmon YakitoriThese salmon skewers are basted with a sweet sauce, then grilled over charcoal to caramelize the sauce and add a smoky flavor. Get the recipe for Salmon Yakitori »
Enoki mushrooms are a rich source of several vitamins and minerals. They contain a decent amount of vitamins B3, B5, B1, and B2 as well as phosphorus, iron, and copper. On top of that, amino acids Tryptophan, Threonine, Isoleucine, Leucine, and Lysine are present. They are also a good source of dietary fiber – raw Enoki mushrooms contain more fiber than green cabbage, even — and antioxidants such as selenium.
Enoki mushrooms are known to be a non-meat source of conjugated linoleic acid (CLA), which may help reduce gut fat when combined with their high fiber content. A popular use for them in Japan is to make Enoki ice, pictured above. To make Enoki ice, add 10.5 ounces Enoki (cleaned with the woody stem removed) with just over 1 1/2 cups of water. Then, transfer to a pot and simmer for 30 minutes. Let it cool down, then pour over an ice tray. Enoki is can be used in soups, curries, dressing, and more.
Due to their high vitamin and mineral content, Enoki mushrooms have long been valued in Chinese and Japanese traditional medicine to treat liver disease, high cholesterol, high blood pressure, and stomach ailments.
These super tasty veggie fritters are really easy to make and quite filling.
- 1 Bell Peppers
- 2 Onions
- 200g Mushrooms
- 1 tsp Sea Salt
- Grape Seed Oil
- 1 tbsp Onion Powder
- 1 tbsp Oregano
- 1 cup Chickpea (or spelt) Flour
- 1 tbsp Basil
- 1 pinch Cayenne
- Clean and chop/dice the vegetables, not too small but you don't want huge chunks.
- Add vegetables into a bowl and add seasonings onion powder, oregano, basil, sea salt, pinch of red pepper flakes or cayenne and stir everything together then let sit for 5 minutes.
- Add 1 cup of chickpea flour and stir well.
- Add about half a cup of spring water and stir, adding more flour or water as necessary to get the correct consistency. Everything should hold together nicely.
- Heat up the pan and drizzle with oil. Don't add too much oil as we aren't deep frying.
- Spoon some of the mix into the pan creating little mounds of your fritter mix.
- Let them cook for 2-3 mins, when you notice them getting crispy and brown underneath flip over and press down slightly to make them flatter.
Chickpea Burgers on Lettuce
These chickpea burgers are one of my favorites, they're crispy and delicious, a must try for all vegetarians and vegans out there.
- 1 half cup Chickpeas
- Flour (Spelt, Rye, Quinoa, or Garbanzo bean)
- Sea Salt (to taste)
- Cayenne (to taste)
- Onion Powder (optional)
- 1 half Onions
- Mushrooms (optional)
- Grape Seed Oil
- Wash the chickpeas and soak them overnight
- Boil the chickpeas on a low flame for about 30 minutes or until soft and drain the water.
- Use a fork or potato masher to mash up the chickpeas
- Add in your flour of choice, chopped onions and mushrooms and any other veggies you like such as bell pepper and tomatoes. Add your seasonings (sea salt, cayenne pepper, etc) and stir well.
Then add a couple spoons of sea moss gel to thicken it up and pulse it again.
Chickpea Burgers in Flatbread
This is variation of the chickpea burger using flatbread is a good option if you need something quick. It only uses garbanzo/chickpea flour rather than whole chickpeas so no overnight soaking etc., necessary.
- 1 cup Garbanzo Bean Flour
- 1/2 cup Onions, diced
- 1/2 cup Green Peppers, diced
- 1/2 cup Kale, diced
- 1 Plum Tomato, diced
- 2 tsp. Basil
- 2 tsp. Oregano
- 2 tsp. Onion Powder
- 2 tsp. Sea Salt
- 1 tsp. Dill
- 1/2 tsp. Ginger Powder
- 1/2 tsp. Cayenne Powder
- 1/4 to 1/2 cup Spring Water
- Grape Seed Oil
- Wash and dice the vegetables.
- Mix together all of the seasonings and vegetables in a large bowl followed by the Garbanzo bean flour.
- Slowly add water and mix until you can form the mixture into a patty. If it's still too loose add some more flour.
- Add oil to the skillet and cook the patties on medium-high heat for around 3 minutes on each side until both sides are browned.
- Serve on an alkaline flatbread.
Enoki Mushroom Pasta
This enoki mushroom take on pasta is made with butternut squash and tomato puree, it has a unique sweetness enhanced nicely by the coconut oil to give it a richness of its own.
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha sauce
- 6 green onions
- 2 tablespoons peanut oil
- 2 stalks celery, thinly sliced diagonally
- 1 medium onion, cut into 1/2-inch wedges
- ¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
- ¼ pound beech mushrooms, trimmed
- ¼ pound enoki mushrooms, trimmed
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl set aside.
Cut green onions into 2-inch pieces, keeping white and green parts separated.
Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.
Japanese Mushroom Recipes
1. SHIITAKE 椎茸 (Lentinula edodes) – Shiitake is one the most popular mushrooms in Japanese cooking and have become well known outside of Japan. Shiitake are available fresh or dried. If you buy dry soak in water for 30 mins to 2 hours before use. Only the caps are recommended to eat (remove stem). Shiitake mushrooms are most commonly used in soup stocks, nabe (hot pot) dishes and tempura, but here are four great recipes to try with Shiitake.
Sauteed Shiitake Mushrooms from Epicurious.com. A wonderfully simple side dish or appetizer. All you need is shiitake, olive oil and some teriyaki or oyster sauce. Takes five mins to make.
Fettuccine with Shiitake Mushrooms & Basil from EatingWell.com. Who dosn’t like pasta. My kids loved this recipe so much it will probably be a once a week dish for the winter months.
Warm Quinoa, Spinach, and Shiitake Salad from Martha Stewart.com. This recipe is an amazing meatless power food bowl. A warm salad is just perfect for a winter lunch. The final feta adds a perfect touch.
Hearty Shiitake Mushroom and Miso Soup from />Food Network.com. We tried this recipe the other day and it was delicious. Actually more on the stew side which was perfect. Definitely a winter for the colder months.
2. ENOKI エノキ (Flammulina velutipes) – Enoki is a cultivated mushroom with a crunchy texture that is often used in nabe (hot pot dishes). It is traditionally used for soups, but can also be used for salads and other dishes. Enoki has a crisp texture and can be refrigerated for approximately one week. Make sure you cut all the ends off that were touching the cultivation material.
Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu from the NYTimes.com. This is a simple but hearty soup for the family. Noodles can be soba or udon.
Bacon Wrapped Enoki from Foodandwine.com. I made these the other day and could not keep up with the demand. They are a wonderful appetizer with white wine. I added a bit of shredded Parmesan cheese inside the bacon which added a bit more Umami!
Pork and Enoki Stirfry from allrecipes.co.au. Quick and nutritious one plate recipe for the busy family. The chestnuts and baby corn are optional. I just added veggies my kids like as replacements.
3. SHIMEIJI シメジ (Lyophyllum shimeji) – Another very popular, cultivated mushroom. Shimeji is rich in umami tasting compounds, such as guanylic acid, glutamic acid, and aspartic acid.
Silken Tofu, Spinach, and Shimeji in Oyster Sauce from Daily Cooking Quest.com. Another great side dish which would go great with a main dish of fish or pork. The softer tofu and shimeiji meld perfecty with crisp spinach.
Pan-Fried Egg Tofu with Shimeji Mushrooms and Broccoli Recipe from the smokywok.com. This recipe calls for egg tofu, but I made with standard Japanese firm tofu and it was great. My kids love broccoli so this dish was perfect.
Japanese Noodles With Shimeiji Mushroom from the steamykitchen.com. Another great noodle and mushroom recipe for cold winter days. Any type of mushrooms could be used but I think Shimeiji do work the best with this dish.
4. MAITAKEまいたけ (Grifola frondosa) – Maitake mushrooms are another very popular mushroom in Japanese cuisine. The name maitake means “dancing mushroom” in Japanese. It is also known as the “hen of the woods”, “sheep’s head”, “king of mushrooms” (due to its large size), and “cloud mushroom”. Maitake is best known for its cancer-fighting properties. In 2009, a phase I/II human trial was conducted by Memorial Sloan-Kettering Cancer Center, and it showed that maitake extract stimulates the immune systems of breast cancer patients. The results of the study were published in the Journal of Cancer Research and Clinical Oncology.
Seared Maitake Mushrooms from Epicurious.com. This recipe is a bit more complicated, but so delicious. If you are looking for a dish for a dinner party I think this one is perfect. Coupled with white or red wine you have a winner.
Hen of the Woods (Maitake) Frittata from the Crepes of Wrath. The kids and I made this Frittata for breakfast the other morning and Oh Gosh it was great. Good dish for people who may not like mushrooms so much but want the health benefits. You can chop up the mushrooms really fine and barely detect. Great brunch dish.
Maitake Mushroom & Asparagus Stir Fry from Eden Foods.com. Great recipe for a simple stir fry with a variety or veggies. Follow the recipe recommendations or adapt with your only family’s favorite vegetables but don’t skip the Maitake.
5. ENRINJI えりんぎ (Pleurotus eryngii)
– Erinji is large type of oyster mushroom that is popular in Japan. Its thick, meaty stem is usually sliced and incorporated into sautéed or grilled dishes.
Japanese Salt Grilled Erinji Mushrooms from nasilemaklover.blogspot.jp. Simple recipe perfect for a quick appetizer. All you need is enrinji mushrooms, butter, salt and pepper, mirin and sake.
Pasta with Eringi and Bacon from Withaglass.com. This is a great comfort meal. I you need something fast and in mass this is a good recipe. Simple pasta, bacon, enrinji, parmesan cheese and black pepper.
6. Namekoナメコ (Pholiota nameko) – Is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabe (hot-pots). It is sold in plastic bags or cans. Don’t let the slim turn you off from trying they are amazing!
Firm Tofu with Nameko Mushroom Sauce from Washoku Guide.com. One of my family’s favorite tofu dish. Great side dish with a grilled fish or beef.
Nameko Mushroom & Tofu Miso Soup from cookpad.com. Here is a fail proof recipe for Miso Soup and Nameko. A staple dinner side at our table year round!
Nameko Fried Rice is delicious. Check our this great recipe from yummly.com. It is definitely a kids pleaser. If your kids see mushrooms and think ick, just chop them up into tiny piece and say it is meat :-).
Eat a Healthy Breakfast
It’s important to get your day off to a positive start. Breakfast is one of the best ways to do that. The Western diet breakfast choices are highly acidic. No wonder most people find themselves out of energy by lunch. These alkaline diet breakfast recipes are both healthy and filling.
Breakfast Alkaline Diet Recipes
Strawberry Coco Chia Quinoa Breakfast (We recommend skipping the dates in this recipe. Reduce the amount of strawberries to ¼ cup to reduce the sugar content).
Apple and Almond Butter Oats (For this recipe we don’t recommend using an entire grated apple. Only use a few pieces of grated apple to garnish. Also, try to eat the high sugar fruits in moderation).
If you are in a hurry, you can always grab a yogurt made from coconut or almond milk. They are an easy and quick alkaline breakfast food.
The Importance of a Nutritious Diet
Besides staying at home to keep ourselves and others safe, getting enough rest, and trying to reduce stress as much as possible, we should be thinking more about what we’re eating!
Now, I’m not a doctor or nutritionist, and I also know there’s no magic food guaranteed to boost your immune system or protect you against illness. But I do know that a diet rich in a variety of vegetables and fruits can give your body the nutrients it needs to function optimally.
Eating a nutritious diet is one of the best ways to stay healthy. While you’re stocking up on rice, beans, and other pantry staples, don’t forget about fresh vegetables, and the fact that you can freeze vegetables for use in cooked recipes.
Here are some recipes to get you started!
What Are Enoki Mushrooms?
Enoki Mushrooms are a variety of mushroom from Japan which also goes by the name of “enokitake.” Wild enoki mushrooms can vary but the farm-raised enoki mushrooms you’ll most likely find at the grocery store is generally very thin and sold in clusters. They’re delicious in everything from soups to stir-frys. Like this one!
If you don’t have access to enoki mushrooms, feel free to substitute them with creminis or oysters or even button mushrooms would be fine. I found mine at an Asian supermarket for about a dollar for a bunch. If you’re only seeing them at your gourmet super market for $6, I say go with creminis. That’s highway robbery!
A Japanese recipe anyone will enjoy
This foil baked enoki mushroom recipe is a great introductory recipe to prepare for someone who might be on the fence when it comes to Japanese cuisine or mushrooms in general.
The sweet, savory, earthy and umami flavor profile is a real winner. And mushrooms have a ton of things our bodies need to function at their peak.
However, aside from all that, what really grabs me about this yummy vegan mushroom recipe is that it still makes my hubby’s eyes light up like a little kid at an arcade. As soon as I put the foil packet on the table, I can tell he’s transported to his wondrous first trip to the land of the rising sun – and all the delicious magic that trip introduced him to.
What about you? What’s a recipe you make that reminds you of the first time you, or someone you love, ate it? I’d love to hear about it in the comments!
What to serve with these Japanese Baked Enoki Mushrooms
Did you like this Foil Baked Enoki Mushrooms Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Hello I want to Thank You for your great work and your time to teach and bring to us all that wonderful and incredible cuisine, for me as a chef is a privilege to learn from you, I can’t express my gratitude to you for all I learn here and when I cook I always mention my great Masters of The Woks of Life to my guests.
Thank you so much and Blessings to You and Your Family.
“The Burger Priest”
Thank you so much for your kind words, Ray, and especially for helping to spread the word about our blog with others! :)
Thanks so much for these delicious recipes and tips. You and your family are very talented and helpful, again i just wanna say thanks and have a blessed day :)