Enoki Mushroom Recipe | amasuzuke (sweet vinegar otsukemono)
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
- Heat a small sauce pan and add the salt, sugar and vinegar. Heat until the salt and sugar have dissolved and remove from heat.
- 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.
- Drain vegetables and use a strainer and spatula to gently press residual moisture from the vegetables.
- Transfer to a glass container and combine the seasoning with the cooked vegetables and allow to rest at least 8 hours or overnight.