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enoki mushroom rice bowl

4.67 from 3 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

  • 200 g enoki mushrooms
  • 1 tbsp neutral oil
  • 1.5 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp fish sauce
  • 1 tbsp gochugaru
  • 1 tbsp minced garic
  • 1 tsp sesame oil
  • 6 tbsp water

for serving

  • 2 servings cooked short grain rice (typically 1-1.5 cups)
  • 2 eggs
  • 1/2 green onion stalk chopped
  • sesame seeds

Instructions

  • Cut off about 1-inch of the enoki roots and remove from packaging. Tear into several large pieces. Gently rinse and pat dry.
  • In a large skillet, heat oil over medium heat. Add mushrooms in one, even layer, and cook for 1-2 minutes on each side.
  • In a small bowl, whisk together soy sauce, cooking wine, mirin, fish sauce, gochugaru, minced garlic, sesame oil and water. Pour on top of mushrooms. Flip mushrooms a few times to ensure they are evenly coated.
  • Place mushrooms on top of fresh, steamed rice. Top with fried egg, chopped green onion and a sprinkle of sesame seeds.