Karikari Enoki (Crispy Japanese Enoki Mushrooms)

Enoki mushrooms can be enjoyed for their slightly chewy and crunchy texture when stir-fried, but in Japan, they are also popular when sautéed until crispy while still preserving some of their natural texture. Enjoy the concentrated umami of enoki mushrooms with a crispy coating in this Karikari Enoki recipe.

Karikari Enoki is a Japanese dish made by coating enoki mushrooms with starch and sautéing them until crispy. "Karikari" means crispy in Japanese, and as the name suggests, this dish gives enoki mushrooms a crispy texture that differs from simply stir-frying them. By sautéing them slowly in a small amount of oil instead of deep-frying, you can enjoy the concentrated umami flavor of enoki in a crispy and healthier way.

While enoki is known for its slightly chewy and crunchy texture, slowly sautéing doesn’t significantly affect this quality. In other words, you can enjoy enoki with a crispy exterior and a chewy interior. It is quick and easy to prepare, and cleanup is a breeze—so feel free to give it a try.

Enoki mushrooms are white and slender with a slightly chewy and crunchy texture, making them a staple ingredient in Japan. Due to their thin shape, they are typically cooked in small bundles that can be eaten in one bite. They are rich in vitamin B1 and dietary fiber while being low in calories, which makes them a popular choice for those following a healthy diet.

When stir-fried, they retain their chewy texture, but frying them can add an extra layer of crispiness. If you haven't cooked with them before, I also recommend trying enoki in stir-fries or as Bacon-Wrapped Enoki Mushrooms for a different textural experience, in addition to this dish.

Some people may know that freezing mushrooms, including enoki, before cooking can enhance their umami flavor. In fact, when mushrooms are cooked straight from frozen, their cell walls break down more easily, releasing flavorful components and improving their taste.

However, please note that this general rule doesn’t apply to this dish. Since karikari enoki is a dish in which enoki mushrooms are enjoyed with a crispy texture, using frozen enoki may cause them to lose that texture. To fully enjoy this dish, it is best to use fresh enoki mushrooms.

Enoki mushrooms are known for their mild flavor. Therefore, when making this dish, it is best to season them with bold ingredients. In Japan, soy sauce, garlic, ginger, and chicken bouillon powder are popular choices, and cheese is sometimes added as well.

One thing to keep in mind is that using too much liquid seasoning can make the dish soggy rather than crispy. That's why I don't include any liquid seasonings in the recipe. Even if you decide to add some for your own twist, it is recommended to limit the amount to ½ tablespoon or less per 7 ounces (200 g) of enoki mushrooms.

Ingredients

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Instructions

🕒 Total: 12 mins mins

Step 1
Trim the bottom part of the enoki mushrooms and separate the stalks into small, bite-sized bundles.

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Step 2
Put the bundles and chicken bouillon powder into a plastic bag and mix them together. Then, add starch to the bag, twist the top closed, and shake it to coat everything evenly.

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Step 3
Heat sesame oil in a pan. Add the enoki mushroom bundles and toss them with the oil. Sauté over medium heat for about 4 minutes until crispy, then flip them over and cook for another 4 minutes until crispy on the other side. Finally, sprinkle with salt and pepper.

For the best results, arrange the bundles in the pan with as little overlap as possible. If your pan is small, cook them in batches.

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To store

You can store it in the refrigerator for up to 3 days.

Do not rinse the enoki mushrooms. Rinsing them can not only wash away their umami components and vitamins but also result in a watery texture. If you are concerned about dirt on the enoki, wipe them clean with a paper towel instead.