Ingredients
- 200g Enoki mushrooms
- 3 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp white rice vinegar
- 1 tsp sugar
Prep
Chop off the bottom part of the mushrooms, then cut them into lengths of maybe 5cm. Wash them in cold water.
Instructions
Put the liquid ingredients (except for vinegar) in a pot and add the mushrooms. Cook on medium high heat, stirring constantly, until the sauce thickens. Then add the white rice vinegar, cook for another few minutes, take off the heat and let cool.
Serve on top of boiled rice, or put in the fridge. Will keep for a week or two easily.