Delicious Enoki Mushroom Recipe: Japanese-Style Namuru with Sesame Oil and Soy Sauce
what is namuru?
Namuru (namul) is a seasoned vegetable side dish, blanched and dressed with sesame oil, soy sauce, and salt. namul is actually a dish that orginates from Korea. if you’re familiar with korean cuisine and or have eating at a korean restaurant, chances are you’ve had some type of namul as part of your banchan or korean appetizer spread (my favorite part of korean meals!) while i enjoy korean namul with my korean meals, i also enjoy a japanese style namul when eating a japanese meal. for example, ichijuu sansai or traditional japanese meals come with multiple sides that consist mostly of vegetables in small appetizer portions. and if you’re wondering how this is japanese… well, japan has adopted many types of cuisines using japanese ingredients – such as japanese seasonings and vegetables. which is what makes it japanese, just like japanese style curry or japanese style pasta! traditionally, namul can be made with many vegetables ranging from renkon(lotus root), leafy greens (like spinach or mizuna) , moyashi (bean sprouts), wakame (seaweed) or mushroom. when used, these vegetables are often blanched and then seasoned, though you can cook in whatever way you’d like really. and the seasonings are just the same – my favorites are always with sesame seeds and or sesame oil to which i often add either salt or soy sauce and or a bit of sugar or vinegar.What are the best ways to cook with enoki mushrooms?
Enoki mushrooms work best added to hot, liquid-based dishes where their springy texture shines, since their mild flavor makes them a poor stand-alone substitute for other mushrooms. The most reliable ways to use them:- Japanese hot pot (nabemono) like sukiyaki — one of the classic uses.
- Soups such as miso soup, where they add light texture.
- Stir-fries like this Japanese vegetable stir fry, as a textural filler.
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PrintEnoki Mushroom Recipe with sesame oil and soy sauce (Japanese style namul)
Ingredients
Scale
- 1 bunch white enoki mushrooms, bottom removed
- 1 cup nira, garlic chives, chopped into 3-4 in. pieces
- 1 Tbsp sesame oil
- 2 tsps sugar
- ½ cup rice vinegar
- 2 tsps ground sesame seeds, freshly toasted
Instructions
- Heat a medium sauce pan with 3-4 cups water and a dash of salt. Once boiling, add nira 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 serve warm.
