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 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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Servings: 2
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.
Nutrition
Calories: 191.49kcal Carbohydrates: 14.54g Protein: 3.21g Fat: 14.52g Saturated Fat: 2.04g Polyunsaturated Fat: 6.02g Monounsaturated Fat: 5.64g Sodium: 91.2mg Potassium: 438.45mg Fiber: 3.18g Sugar: 0.51g Vitamin A: 0.34IU Vitamin C: 0.31mg Calcium: 5.75mg Iron: 1.25mg
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