Nametake: A Traditional Japanese Delicacy
Nametake combines simple, familiar components with the delicate texture and mild flavor of Enoki mushrooms, or Enokitake. Together they create a dish that is both satisfying and nourishing. In Japan we use them in soups but they are adaptable enough for salads and other dishes as well. Known for their thin, white appearance, enoki mushroomsare a pillar of Japanese cooking.
Enoki Mushrooms
This recipe accentuates the mild taste of Enoki mushrooms by matching them with a bowl of steamed rice, adding a softly cooked Onsen Tamago (poached egg), and sprinkling finely chopped negi (green onion), thereby creating a fresh, sharp contrast. From the velvety mushrooms to the creamy egg, this mix not only melds several textures but also layers subdued flavors that improve the whole meal.
Harmony of Flavors
You can use as a side dish or a stand-alone dinner. Nametake is evidence of the harmony found in basic cuisine. The recipe appeals primarily for its simplicity of cooking and the filling, healthy dinner it offers. Offering a taste of traditional Japanese culinary expertise with every mouthful, it's ideal for those looking for a quick but satisfying dining experience.
Recipes to serve Nametake with:
Nametake Don
Ingredients
Instructions
- Cut off the bottom of the Enoki mushrooms.
- Cut enoki into thirds.
- Place the Enoki mushrooms into a pot.
- Turn the heat to medium after adding the Enoki.
- Add 3 tablespoons of soy sauce and 3 tablespoons of mirin to the pot.
- Mix everything thoroughly.
- Cook until the Enoki has a slimy texture, then remove from heat.
- In a separate pot, bring 3 cups of water to a boil.
- Turn off the heat.
- Add ½ cup of room-temperature water to the pot.
- Gently place two eggs into the water.
- Cover the pot with a lid and let the eggs cook for 15 minutes.
- Remove the eggs from the water.
- Place the cooked Enoki over a bowl of rice.
- Add the Onsen Tamago (soft-cooked eggs) to the bowl.
- Top with sliced green onion (negi).
- Serve and enjoy!
