Seasoned Japanese Mushrooms (Nametake Recipe)
Learn to make Nametake, or seasoned Japanese mushrooms, at home for a healthy, easy snack or condiment. Made with mixed mushrooms, gluten-free soy sauce, and coconut sugar.
Servings: 6 -8 servings
Ingredients
- 2 packs enoki mushroom
- 1/2 pack shimeji mushrooms
- 3 tbsp gluten free soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp coconut sugar
- 1 tbsp rice wine vinegar
Instructions
- Slice the bottoms off of your enoki mushroom stems, then cut mushrooms into thirds. Tear up the shimeji mushrooms to separate them into bite sized pieces, using your hands.
- In a small saucepan over medium heat, add soy sauce, mirin, sake, coconut sugar and mushrooms. Stir to combine, making sure the sugar melts and the mushrooms are evenly coated.
- Cook down for about 4-5 minutes, until the mixture starts to thicken and the mushrooms soften, stirring occasionally. The liquid should also reduce.
- Deglaze by adding your rice wine vinegar, stir and lower the heat. Let cool completely, then transfer to a jar for storage.
Notes
Expert Tips
Adjusting the Salt: The great part about making homemade Nametake is that they're actually preservative-free! The texture is also more enjoyable, with less of a slimy feel, as you're preparing it fresh. Store-bought versions are very salty, which is why it's used as a condiment. But you can easily adjust the taste if you prefer and use less soy sauce--adjust to taste! Flavor Additions: Feel free to make this Nametake condiment your own! You can add in yuzu, chili oil, or togarashi for spice.Serving Tips
- You can eat the Nametake right away or stash your Japanese mushrooms in a jar in the fridge and eat it as a condiment.
- This Japanese mushroom condiment is quite salty and intended to be eaten in small quantities with rice, ochazuke, and similar dishes.
Storage Tips
- Store in a jar in the refrigerator for up to 2 weeks. Eat as a snack or condiment, and enjoy!