Enokitake (榎茸, エノキタケ, [enokitake], /ɨˌnoʊkiˈtɑːkiː/), also Enokidake (榎茸, エノキダケ, [enokidake], /ɨˌnoʊkiˈdɑːkiː/) or Enoki (榎, エノキ, [enoki], /ɨˈnoʊki/) is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name, “golden needle mushroom”. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot or velvet stem, amongst other names. This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week
The mushroom naturally grows on the stumps of the Chinese Hackberry tree (“enoki” in Japanese), but also on other trees, such as mulberry and persimmon trees. There is a significant difference in appearance between the wild and cultivated types of the mushroom. Cultivated mushrooms have not been exposed to light, resulting in a white color, whereas wild mushrooms usually display a dark brown color. Cultivated mushrooms are grown in a carbon dioxide (CO2)-rich environment to nurture the development of long thin stems, whilst wild mushrooms produce a much shorter and thicker stem.
Enokitake mushrooms contain antioxidants,like ergothioneine. Animal testing has indicated possible applications in the development of vaccines and cancer immunotherapy.Research at the National University of Singapore, first published in 2005, stated that the stalk of the golden needle mushroom contains a large quantity of a protein, named “Five” by the researchers, that helps in the regulation of the immune system. The mushroom also contains flammutoxin, a cytolytic and cardiotoxic proteinthat has proven to be non-toxic when absorbed orally.
Enoki mushrooms cam prepared may ways, deep fried battered,Stir fried, stewed, braised or even grilled. Add the enoki mushrooms to the dish. These mushrooms are great in pasta, with vegetable medleys or in Asian dishes. Whatever dish you are adding them to, make sure that the meal is almost done. To retain the original and delicate flavor of the mushroom, you need to add it to the dish on low heat at the end of the cooking process. Do not let the mushrooms cook for more than 5 minutes.
- 1 pack enokitake/enoki mushrooms.
- 2 tbsp store brought teriyaki sauce, add some water if it is to thick
- oil for deep frying
- toasted sesame
- toasted b;ack sesame
- chopped red chilli
- chopped green chilli
- chopped garlic chieves/kucai
- 3 tbsp rice flour
- 3tbsp gr tapioca flour
- 3 tbsp all-purpose wheat flour
- 6 tbsp beer/ rice wine / white wine
- 2 tbsp finely chopped garlic chieves/kucai
- a pich of turmeric powder
- salt and pepper to taste
- combine the batter consistency until smooth, set aside
- cut the lower part of the stem, sheddered the enoki mushroom
- heat up the oil
- coat the enoki mushrooms with the beer batter, put the sheddered enoki mushroom in the oil one by one to prevent sticking each other
- drain the oil well
- serve with steaming warm rice, teriyaki sauce and topping
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Add the enoki mushrooms to the dish. These mushrooms are great in pasta, with vegetable medleys or in Asian dishes. Whatever dish you are adding them to, make sure that the meal is almost done. To retain the original and delicate flavor of the mushroom, you need to add it to the dish on low heat at the end of the cooking process. Do not let the mushrooms cook for more than 5 minutes.