Enoki Recipes

Enoki can be used raw in salads, cooked in soups, wrapped in bacon and roasted… really, countless ways. Here we present two. The first is enoki soup with ham or chicken, a very simple variation of a dish popular throughout Asia. The other is not at all common, but an easy way to add daily enoki to your diet, as featured on a Japanese health program.

Enoki and Ham Soup

Enoki Ham Soup
This is a short one, as you are simply using chicken or vegetable bullion to make the soup stock. If you have the time to make fresh stock, go right ahead though. For each bowl, set aside as much enoki as you can wrap between your thumb and forefinger. Meat is actually not all that necessary, though the fats aid digestion. For this recipe, use a few small cubes of ham, pork or chicken (cooked). For extra flavor and for appearance, add some jullien cut spring onions. Boil some water, mix in the bullion cube, and bring back to a boil. Meanwhile, place the enoki mushrooms, onions and meat in your bowl (or bowls, if you have company). When the broth is starting to boil again pour it over the ingredients in your bowl. Give it a couple minutes too cool and for the flavors to blend before eating.



Enoki Stock Cubes

These cubes are essentially a kind of enoki puree that you can add to any number of dishes, whether it be soup, salad dressing, stews or curries. You can also mix it inn hamburger, meat loaf or anything that could use the extra umami boost. You will keep these cubes in the freezer for use whenever you see the chance. The images below are directly from the TV program in Japan.


Since the diet proponents of enoki suggest you take in up to 100 grams daily (about what you see on the left), the trick is to do this without getting sick to death of them. By making these enoki cubes, you can slip them inconspicuously into just about any dish.
These are the cubes you are going to make. A slightly smaller than standard ice cube tray would be ideal.
Take that bunch of enoki mushrooms, and cut the dirty root portion off. Cutting about halfway up the stems is ideal. Toss them in a mixer and puree them.
Put the enoki puree into a non-stick frypan, raise the heat to get it started bubbling, and then turn to low heat to simmer. You will need to simmer for about one hour, while keeping and eye on it and stirring occasionally.
Let the sauce cool a bit before adding it to the ice trays. Put the ice tray in a plastic bag, and put it all in the freezer. You're done!
Among the suggestions in the TV program were adding it to curry. It would work equally well for any soup or stew.
Another idea as to add it to salad dressing. Basically, it works well with anything that could conceivably go with mushrooms. Try to eat 3 cubes per day.
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