Enoki Mushroom Salad
Cold Tossed Enoki Mushrooms — a refreshing, appetizing side dish that's quick and effortless to prepare. Made with less salt and oil for a lighter, cleaner flavor, it's ready to serve in just five minutes after a quick toss. A fuss-free dish especially well suited for busy home cooks and office workers.
Ingredients
Enoki mushrooms
500g
bird's eye chili
1
garlic
5 cloves
green onion
1 stalk
cilantro
3 sprigs
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Mince the garlic into garlic paste, and cut the bird's eye chili, green onion, and cilantro into small pieces.
3
Step 3
Wash the enoki mushrooms and trim the roots. If the stems are still stuck together, you can rub them a few times in your palm.
4
Step 4
Bring a pot of water with 2 grams of salt to a boil over high heat, then blanch the enoki mushrooms for 2 minutes.
5
Step 5
Remove the blanched enoki mushrooms and drain the water.
6
Step 6
Place the enoki mushrooms on a plate and sprinkle with chopped cilantro and green onion.
7
Step 7
In a bowl, add the garlic paste, bird's eye chili, and 5 grams of chili powder.
8
Step 8
Add a little cooking oil to a pan and heat over low heat for 1-2 minutes.
9
Step 9
Pour the hot oil over the garlic paste and chili powder.
10
Step 10
In the bowl, add 2 tablespoons of soy sauce, 0.5 tablespoon of rice vinegar, 10 grams of sugar, and 3 grams of salt.
11
Step 11
Stir the sauce until well combined.
12
Step 12
Pour the prepared sauce onto the plate and mix briefly.
