えのきたけのなめたけは、えのきたけを醤油糀、みりん、酒で煮込んだ料理です。シンプルな材料で作れるのに、深みのある味わいが特徴です。
作り方は、えのきたけを石づきを取り、ほぐします。フライパンにえのきたけを入れ、醤油糀、みりん、酒を加えて弱火で煮ます。えのきたけがしんなりとしたら火を止め、一晩おいて味を染み込ませます。
一晩置くと、えのきたけが醤油糀の風味を吸って、さらに美味しくなります。炊きたてのご飯にのせて食べれば、ご飯がどんどん進みます。お弁当のおかずや、おつまみにもおすすめです。
醤油糀は、醤油と糀を混ぜ合わせたもので、うま味とコクがあります。えのきたけのなめたけに使うと、味わいが深みのある仕上がりになります。
みりんは、甘みとコクのある調味料です。えのきたけのなめたけに使うと、甘みが増して、さらに美味しくなります。
酒は、えのきたけを柔らかくする効果があります。また、風味を良くする効果もあります。
えのきたけのなめたけは、簡単に作れて、美味しく、食べ応えのある料理です。ぜひ一度お試しください。
Enokitake nametake is a dish made by simmering enokitake mushrooms in soy sauce, sake, and mirin. Despite its simple ingredients, it has a rich and deep flavor. To make it, remove the stems from the enokitake mushrooms and gently separate them. Place them in a frying pan with soy sauce, sake, and mirin and simmer over low heat until the mushrooms become tender. Let the dish sit overnight to allow the flavors to meld together. The enokitake mushrooms absorb the flavor of the soy sauce, becoming even more delicious. This dish is perfect as a side dish for lunchboxes or as a snack. Soy sauce koji, a mixture of soy sauce and koji, adds umami and depth to the dish. Mirin, a sweet and flavorful seasoning, enhances the sweetness of the dish. Sake tenderizes the enokitake mushrooms and adds to the flavor. Enokitake nametake is an easy-to-make, delicious, and satisfying dish. Give it a try!
Of course, spending time alone is important for relaxing, but for me, the most comfortable and relaxing time is spent with someone else. Here at Hinatabocco, having friends of the same age who are working hard gives me energy and allows me to continue growing. Why don’t you try sunbathing here at this opportunity?
We will share our life in an old Japanese house, farming, DIY, and introductions. We are also looking for people who can help us with living in a share house or renovating an old Japanese house. Why don’t you join us in revitalizing the local community?
We are currently looking for residents for our share house.
