Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, enoki & mackerel takikomi gohan. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Enoki & Mackerel Takikomi Gohan is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Enoki & Mackerel Takikomi Gohan is something which I have loved my entire life. They are nice and they look fantastic.
Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. It is well-known for its role in Japanese cuisine, where it is also known as enokitake (榎茸, エノキタケ, Japanese pronunciation: [enoki̥ꜜtake]). Enoki mushrooms have an appealingly crunchy texture and mild—almost fruity—taste, unlike the bosky flavor of most mushrooms.
To get started with this recipe, we have to first prepare a few components. You can have enoki & mackerel takikomi gohan using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Enoki & Mackerel Takikomi Gohan:
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Make ready 200 g Enoki Mushrooms
- Take 1 Canned Mackerel in Brine *125g
- Get 1 tablespoon Sake (Rice Wine)
- Take 1 small piece Ginger *grated
- Take 2 tablespoons Soy Sauce
- Prepare 1 tablespoon Mirin
- Prepare Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Nori, Shichimi (Japanese Chilli Spice Mix), etc
- Get *Note: This time I placed Mitsuba (a Japanese herb) on top
Enoki mushrooms also take on the flavors of what was fried in the fat before it, so if you cook enokis in the rendered fat leftover from bacon, for example, they'll infuse with a hearty pork flavor. Simply add the enokis to the hot fat and cook until golden brown and crispy, about two minutes. Heat Enokis With a Prepared Dish Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures.
Steps to make Enoki & Mackerel Takikomi Gohan:
- Drain the canned Mackerel and discard the liquid. Sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
- Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets, liquid and Ginger. No need to stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles. Heat oil in a medium-sized nonstick skillet over medium heat. Add soy sauce and ginger; toss to coat. Enoki definition: an edible mushroom ( Flammulina velutipes ) with a long, slender stem, a small, yellowish. Enoki mushrooms are edible mushrooms that are very popular in Asian cuisine, especially in Japan.
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