Update 2/15/13: I updated the sauce for the enoki mushrooms the other day and I really like how they turned out! Definitely better than my original recipe. I don’t know where to get yuzu, so I used orange juice and lime juice. Then I added mirin and ginger, and used honey instead of sugar. Mmm! We had these enoki mushrooms with calrose rice, stir fried onions with some of the ponzu sauce, and fried a egg on top.
Have you ever been to Gyu-Kaku Japanese BBQ? It is so good! You grill your food at your table (a table which takes forever to get) and they have great veggie options including enoki mushrooms. So on Sunday we finally went to an Asian market (it has been WAY too long, but there are no Asian markets nearby) and I picked up some mushrooms. The enoki mushrooms are on the right and there is another type of mushroom on the left, but I’m not sure what they are called and we didn’t like them enough to get them again anyways. I found this recipe and it gave me the idea to use a ponzu style sauce. I remember Gyu-Kaku’s being a little sweet so I added sugar. We had these mushrooms with Japanese Fried Rice and Roasted Cauliflower w/ Yuzukosho.
1/2 cup soy sauce
1/2 cup mirin
1/4 cup fresh orange juice (I used fresh squeezed store bought)
Juice from 1/2 a lime
1 piece ginger minced
2 tablespoons honey
3 packets enoki mushooms (this makes about 3 foil packets)
- Heat oven to 425 degrees.
- Mix together the soy sauce, mirin, orange juice, lime juice, ginger and honey in a small pan and bring to a boil to burn off the mirin.
- Place mushrooms in squares of foil; top with sauce (you’ll probably have extra sauce).
- Add a little pat of butter on top.
- Fold foil over mushrooms to make little packets.
- Roast for 15 minutes.