Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, enoki & mackerel takikomi gohan. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. It is well-known for its role in Japanese cuisine. Enoki mushrooms are an East-Asian fungus long valued for its health benefits.
Enoki & Mackerel Takikomi Gohan is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Enoki & Mackerel Takikomi Gohan is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have enoki & mackerel takikomi gohan using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Enoki & Mackerel Takikomi Gohan:
- Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
- Prepare 200 g Enoki Mushrooms
- Get 1 Canned Mackerel in Brine *125g
- Prepare 1 tablespoon Sake (Rice Wine)
- Make ready 1 small piece Ginger *grated
- Get 2 tablespoons Soy Sauce
- Make ready 1 tablespoon Mirin
- Prepare Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Nori, Shichimi (Japanese Chilli Spice Mix), etc
- Get *Note: This time I placed Mitsuba (a Japanese herb) on top
You want a cluster of Enoki that is firm and white. Enoki mushrooms, also called enokitake (エノキタケ), are slender and exceedingly delicate mushrooms with long thin stems, and tiny white caps. In Chinese, they are called as Jinzhen-gu. Enoki is the Japanese name for them.
Steps to make Enoki & Mackerel Takikomi Gohan:
- Drain the canned Mackerel and discard the liquid. Sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
- Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets, liquid and Ginger. No need to stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
Cultivated Enoki mushrooms are very small in size and grow in bouquets of tightly packed, long stems topped Cultivated Enoki mushrooms are crisp and firm with a crunchy bite and a mild, fruity flavor. Enoki mushrooms are edible mushrooms that are very popular in Asian cuisine, especially in Japan. The delicately flavored, interesting looking fungi are also cultivated and sold in other parts of the world. Enoki mushroom (known as golden needle mushrooms 金(jīn)针(zhēn)菇(gū) in China) is a lovely mild and sweet editable This is a super simple but excellent yummy enoki mushrooms with minced garlic. Long and thin, enoki mushrooms grow on tree trunks, roots, and branches in Japan.
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