Enoki mushrooms can be enjoyed for their slightly chewy and crunchy texture when stir-fried, but in Japan, they are also popular when pan-fried until crispy while preserving their natural texture. Enjoy the concentrated umami flavor of enoki mushrooms with a crispy coating in this Karikari Enoki recipe.
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What is Karikari Enoki?
Karikari Enoki is a dish made by coating enoki mushrooms with starch and pan-frying them until crispy. "Karikari" means crispy in Japanese, and as the name suggests, this dish offers a crispy texture to enoki mushrooms that differs from simply stir-frying them. By pan-frying 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 healthy way.
While enoki is known for its slightly chewy and crunchy texture, pan-frying doesn’t compromise this quality. In other words, you can enjoy enoki with a crispy exterior and a chewy interior in this dish. It is quick and easy to prepare, and cleanup is a breeze, so feel free to give it a try.
So, what are enoki mushrooms?
Enoki mushrooms are white, slender, and have a slightly chewy and crunchy texture, making them a staple ingredient in Japan. Due to their slender shape, they are typically cooked as a single bundle that can be consumed in one bite. They are rich in vitamin B1 and dietary fiber while being low in calories, which also makes them a popular choice for those on a diet in Japan.
When stir-fried, they maintain their chewy texture, but frying them can add an extra layer of crispiness. If you haven't cooked with them before, I recommend incorporating them into stir-fries or making Bacon-Wrapped Enoki Mushrooms for a different textural experience after trying this dish.
Fresh enoki vs. frozen enoki
Some readers may know that freezing mushrooms, including enoki, before cooking can enhance their umami flavor. In fact, when mushrooms are cooked directly from frozen, the cell walls break down more easily, releasing flavorful components and improving their taste.
However, 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. Therefore, to fully enjoy this dish, it is recommended to use fresh enoki mushrooms.
Seasoning options
Enoki mushrooms are known for their mild flavor. Therefore, when making karikari enoki, 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 instead of achieving the desired crispiness. For this reason, I don't include any liquid seasonings in the recipe. Even if you decide to add some, it is recommended to limit the amount to ½ tablespoon or less per 7 ounces (200 g) of enoki mushrooms.
📋Step-by-step recipe
Ingredients
- 7 oz enoki mushrooms
- 1 tsp Chinese-style chicken bouillon powder
- 2 Tbsp potato starch or corn starch
- 2 Tbsp toasted sesame oil (can be substituted with a neutral oil)
- pinch of salt
- pinch of ground black pepper
Instructions
🕒 Total: 12 mins
Step 1
Trim the bottom part of enoki mushrooms and separate the stalks into small, bite-sized bundles.
Step 2
Put the bundles and chicken bouillon powder into a plastic bag and mix them together. Then, add starch to the bag, twist it shut, and shake to coat everything evenly.
Step 3
Heat sesame oil in a pan. Add the enoki mushrooms and toss them in the oil. Pan-fry them 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.
If you avoid overlapping the bundles of enoki mushrooms, each bundle will achieve beautiful results. If your frying pan is small, it is recommended to cook them in batches.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Do not rinse the enoki mushrooms. Rinsing them can cause not only their umami components and vitamins to wash away, but it can also result in a watery dish. If you are concerned about dirt, wipe them clean with a paper towel instead.
Recipe card
Karikari Enoki (Crispy Japanese Enoki Mushrooms)
Ingredients
- 7 oz enoki mushrooms
- 1 tsp Chinese-style chicken bouillon powder
- 2 Tbsp potato starch or corn starch
- 2 Tbsp toasted sesame oil (can be substituted with a neutral oil)
- pinch of salt
- pinch of ground black pepper
Instructions
- Trim the bottom part of enoki mushrooms and separate the stalks into small, bite-sized bundles.
- Put the bundles and chicken bouillon powder into a plastic bag and mix them together. Then, add starch to the bag, twist it shut, and shake to coat everything evenly.
- Heat sesame oil in a pan. Add the enoki mushrooms and toss them in the oil. Pan-fry them 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.If you avoid overlapping the bundles of enoki mushrooms, each bundle will achieve beautiful results. If your frying pan is small, it is recommended to cook them in batches.
Notes
- You can store it in the refrigerator for up to 3 days.
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