Nametake Made with Mushroom, not Enoki

We use enoki mushroom for this recipe and call it ‘nametake’, but it’s difficult to find and when found in the Finnish markets it’s expensive. I’ve found out though that enoki mushroom, talvijuurekas in Finnish, grows naturally in Finland, but it’s not so known yet.  
Delicious Nametake Made without Mirin and Men-tsuyu
Let's turn enoki mushrooms, which are a luxury item overseas, into the more luxurious nametake. It can be made with or without vinegar.

I quite bravely believe that all mushrooms can be replaced by champignon in a recipe, so I made nametake with it.

Enoki is a slimy mushroom and that characteristic is an important aspect of nametake. Champignon is not slimy at all. But let’s not let that stop us from making nametake from champignon and enjoying it on rice!

Nametake Made with Mushroom, not Enoki

Nametake in Japanese and made with enoki mushroom. This recipe is a version made with champignon with the same sweet and salty soy saucy taste.
Prep Time0 mins
Cook Time15 mins
Servings2 people
  • mushroom 100 g
  • brown sugar 1/2 Tbsp
  • soy sauce 1 Tbsp
  • dashi powder 1/4 tsp
  • vinegar (if you like, 5%, *1) 1 tsp
  • Cut mushroom to 3mm stripes.
  • Put all ingredients on the pan and fry with strong middle heat.
  • When the water content decreases, add vinegar if youwant and heat for a while.
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