【Shio Koji Nametake】　~How to cook Enoki mushroom 〜

Today I want to share with you how to make “Shio　Koji　Nametake” .

Namesake is Enoki mushroom that is cut into a width of about 2 to 3 cm and cooked in soy sauce, mirin, sugar, etc. … My family and I love this dish.

It is a regular Japanese dish that has been eaten for about 60 years now. 

I have developed this Namesake without using soy sauce so that it could be used in a wider variety of dishes. 

It’s a simple and elegant Namesake that combines the flavors of Shio Koji （salted koji） and mushrooms.

Fermented seasonings are indispensable for cooking as they add a nice aroma and deliciousness to the dishes.

I hope you like it!

Next, I will show you how to use

this Shio koji namesake.

In addition to these, it can also be used for cooked rice, sushi rolls, stir-fried foods, etc.  It’s convenient because it can be frozen. So this is one of our regular dishes. 

In addition to these, it can also be used for cooked rice, sushi rolls, stir-fried foods, etc. 

It’s convenient because it can be frozen. So this is one of our regular dishes. 

Enoki mushrooms are rich in dietary fiber. 

Shio koji is also rich in dietary fiber and oligosaccharides, which feed the good bacteria in the intestines and increase the number of good bacteria.

In other words, it is easier to improve the intestinal environment by eating it in combination with fermented foods than by eating enoki mushrooms alone. 

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Above all, Shio koji makes the ingredients delicious.

That’s all the good things!

For more information, please watch the video on my You Tube.

Please enjoy my recipe！

【Shio Koji Nametake】~How to cook Enoki mushroom~

It is a Japanese regular dish that uses only enoki mushrooms.

Print Recipe Pin Recipe

Cook Time 15 mins

Total Time 15 mins

Course Side Dish

Cuisine Japanese

Servings 4

Calories 350 kcal

Equipment

• Cut off the woody stem of the bottom. Cut into 1cm lengths. 
• Put enoki mushrooms, water, mirin, Shio koji, sake,and Kombu in a pot. 
• Simmer over medium heat. 
• Add all the vinegar when the enoki mushrooms arecooked. Add vinegar to sharpen the taste. 

• Give it a taste, add salt if it is not enough.
• It's done.
• Transfer to a clean jar and keep refrigerates. It lasts about one week. 

Ingredients

  

• 400 g Enoki mushroom
• 160ml ml Water Filtered
• 80 ml Mirin Hon Mirin
• 1.5 tsp Shio Koji
• 3 tsp Sake
• 2 tbsp Rice vinegar 
• 0.5 tbsp Natural salt 

Keyword Fermented food, Healthy recipe, Shio Koji, shojincuisene, vegan, veganfood