Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, enoki & mackerel takikomi gohan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Enoki & Mackerel Takikomi Gohan is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Enoki & Mackerel Takikomi Gohan is something which I have loved my entire life. They’re fine and they look fantastic.

Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. It is well-known for its role in Japanese cuisine, where it is also known as enokitake (榎茸, エノキタケ, Japanese pronunciation: [enoki̥ꜜtake]). Enoki mushrooms have an appealingly crunchy texture and mild—almost fruity—taste, unlike the bosky flavor of most mushrooms.

To get started with this particular recipe, we must prepare a few components. You can cook enoki & mackerel takikomi gohan using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Enoki & Mackerel Takikomi Gohan:

1. Prepare 2 cups (*180ml cup) Japanese Short Grain Rice
2. Take 200 g Enoki Mushrooms
3. Take 1 Canned Mackerel in Brine *125g
4. Make ready 1 tablespoon Sake (Rice Wine)
5. Prepare 1 small piece Ginger *grated
6. Take 2 tablespoons Soy Sauce
7. Take 1 tablespoon Mirin
8. Take Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Nori, Shichimi (Japanese Chilli Spice Mix), etc
9. Get *Note: This time I placed Mitsuba (a Japanese herb) on top

Recalled enoki mushrooms from H&C Food Inc., external icon Guan's Mushroom Co., external icon and Sun Hong Foods, Inc. external icon are past their shelf life and should not be available for sale. Wash and sanitize any surfaces and containers that may have come in contact with the recalled enoki mushrooms. Listeria can survive in refrigerated temperatures and can easily spread to other foods. Enoki mushrooms exemplify the power of restraint.

Instructions to make Enoki & Mackerel Takikomi Gohan:

1. Drain the canned Mackerel and discard the liquid. Sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
2. Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
3. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
4. Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets, liquid and Ginger. No need to stir.
5. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
6. Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.

These light, thin mushrooms don't hold up well to heat, at least not for more than a minute or two, but that doesn't mean you can't work around their fragility with creative techniques modified from basic frying, roasting and grilling. This quick and easy vegan side dish combines enoki mushrooms with sesame oil, ginger, and garlic. It pairs well with any Asian-themed meal. Enoki mushrooms are the long-stemmed mushrooms you see a lot in Asian cuisine. In savory pancakes, soups, and noodle dishes, they are easy to cook with for hearty meals.

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