Preservative Free and Safe Homemade Nametake (Marinated enoki mushrooms)

• 1 packet Enoki mushrooms
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 3 tbsp Sake
• 2 tsp Sugar (light brown sugar)
• 1 tbsp Vinegar

1. Don't rinse the enoki mushrooms.
2. Cut the root ends off, and cut into 3 sections (brush off dirt with your fingers).
3. Put the mushrooms and all the ingredients except for the vinegar in a pan over medium heat.
4. Simmer while stirring to make sure it doesn't burn.
5. When the sauce starts to thicken, add the vinegar and continue simmering.
6. When the liquid has reduced and thickened, it's done (steps 2 to 5 take about 5 to 7 minutes).
7. The packet of enoki mushrooms I used weighed 200 g. If you have 100 g packs use 2, or halve the ingredients.
8. I use it in various dishes:
9. Tofu with Nametake and Onsen Egg
10. On tofu.
11. With grated daikon radish for a Japanese style omelet.
12. Nametake and grated daikon radish spaghetti.

enoki mushrooms, soy sauce, mirin, sake, sugar, vinegar

Taken from cookpad.com/us/recipes/151224-preservative-free-and-safe-homemade-nametake-marinated-enoki-mushrooms (may not work)