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Enoki Mushroom Recipe | amasuzuke (sweet vinegar otsukemono)

enoki mushroom amasuzuke closeup

Ingredients

Scale
  • ½ bunch white enoki mushrooms, bottom removed
  • ½ bunch brown enoki mushrooms, bottom removed
  • ½ cup carrot, shredded
  • ½ tsp salt
  • 2 Tbsps sugar
  • ½ cup rice vinegar

Instructions

  1. Heat a small sauce pan and add the salt, sugar and vinegar. Heat until the salt and sugar have dissolved and remove from heat.
  2. Heat a medium sauce pan with 3-4 cups water and a dash of salt. Once boiling, add carrots and enoki mushrooms broken apart, blanch for 1-2 minutes.
  3. Drain vegetables and use a strainer and spatula to gently press residual moisture from the vegetables.
  4. Transfer to a glass container and combine the seasoning with the cooked vegetables and allow to rest at least 8 hours or overnight.

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