【簡単レシピ】ご飯が止まらない！手作りなめたけの作り方｜Enoki Mushroom Nametake Recipe

【簡単レシピ】ご飯が止まらない！手作りなめたけの作り方｜Enoki Mushroom Nametake Recipe

Cut off the roots of the enoki mushrooms and cut them to bite-sized pieces. If you cut them into 2cm pieces, they will stick together easily when placed on rice . Tear the roots into bite-sized pieces. Varying the pieces makes for a more enjoyable texture than uniform pieces. Put the cut enoki mushrooms into a pot. 60ml water, 30ml mirin , 40ml soy sauce, 2 teaspoons sugar , 1 teaspoon dashi powder (we used kelp stock) . Turn the heat to medium. Simmer the enoki mushrooms with the seasonings and the water from the mushrooms. If you use high heat, too much water will evaporate and the mixture will burn. Simmer slowly over medium heat to concentrate the flavor. When the water has reduced and the mixture has thickened, it is ready. Store in a sterilized container in the refrigerator for about 3-4 days, or as it is only one mushroom, it is easy to eat. If you divide it into small portions and freeze it, it should last for about a month. Try pouring it over rice and enjoying it. You can also put it on tofu or mix it into omelets. Thank you for watching until the end. We would appreciate it if you click the like button!

えのき1株で作れる、ご飯が止まらない簡単なめたけレシピです🍚
水・みりん・醤油に、砂糖と昆布だしを加えて、旨みたっぷりに仕上げました。
炊き立てご飯のお供や常備菜にぴったり！

This is an easy Homemade Nametake (Enoki Mushroom Topping) Recipe 🍚
Made with enoki mushrooms, soy sauce, mirin, sugar, and kombu dashi, it’s full of umami flavor.
Perfect as a topping for steamed rice or as a Japanese meal prep side dish!

【材料 / Ingredients】
・えのき　1株（約200g） / 1 pack enoki mushrooms (about 200g)
・水　60ml / 60ml water
・みりん　30ml / 30ml mirin
・醤油　40ml / 40ml soy sauce
・砂糖　小さじ2 / 2 tsp sugar
・粉末だし（昆布）　小さじ1 / 1 tsp kombu dashi powder

【作り方 / Instructions】

えのきの石づきを落とし、2cmに切る。
Cut off the root of the enoki and chop into 2cm pieces.

鍋にえのきを入れ、水・みりん・醤油・砂糖・粉末だしを加える。
Put enoki in a pot, add water, mirin, soy sauce, sugar, and kombu dashi.

中火にかけて全体がしんなりしたら、弱火で水分を飛ばす。
Cook over medium heat until soft, then reduce to low heat to evaporate liquid.

とろみとツヤが出たら完成！
Simmer until thickened and glossy, then it’s ready!

【ポイント / Tips】

熱いうちに瓶に詰めて保存すると安心。
Store hot in a sterilized jar for better preservation.

冷蔵で約1週間保存可能。
Keeps in the fridge for about 1 week.

豆腐・納豆・卵焼き・パスタの具にもアレンジできます。
Great with tofu, natto, omelet, or even pasta.

✨キーワード / Keywords：
なめたけ レシピ, なめたけ 作り方, ご飯のお供, 常備菜, えのき レシピ, 簡単おかず, Homemade Nametake, Enoki Mushroom Recipe, Rice Topping, Japanese Side Dish