Simmered Enoki Mushrooms
Simmered Enoki Mushrooms

There are many ways to prepare Simmered Enoki Mushrooms. The recipe here is derived from the basic Japanese traditional method for making this dish, but it adds a few twists. Chinese Rice Wine replaces the more common Mirin, and butter replaces the more common cooking oil for a nice depth of flavor and richness…

Simmered Enoki Mushrooms

Simmered Enoki are extremely easy to prepare and make a terrific side-dish for rice. They keep for days in the fridge and are handy to have on hand.
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: Braised, Mushrooms, Simmered
Author: John Thompson


  • 100 g Package of Enoki Mushrooms
  • 1 ½ Tbsp. Butter
  • 3 Tbsp. Rice Wine or Mirin for a sweeter taste
  • 1 tsp. Light Soy Sauce.
  • 1 Green Onion stalk finely shredded (green part only).


  • Trim the densely fibrous common ‘root’ away from the bunch of mushrooms and separate the the individual mushrooms from each other, leaving some of the tiniest still grouped together.
  • Melt the butter in a pan on medium heat.
  • Add the mushrooms and stir until coated, then add the Soy Sauce and the Rice Wine (or Mirin).
  • Cover the pot and let the mushrooms braise until tender and limp.
  • At this point, you can cool everything and let it sit refrigerated until needed, the gently reheat it later. Just before serving, stir the shredded Green Onion.

NOTE: For a similar recipe with a more Western character, take a look at the introductory post for King Oyster Mushrooms.

Comments, questions or suggestions most welcome!