Enoki mushrooms, with their crisp, slender stems and mild flavor, are a star in Asian cold dishes. This classic recipe is simple, refreshing, and packed with umami, making it a perfect appetizer or side dish.
Start by trimming the root ends of 200g fresh enoki mushrooms and separating them into smaller bunches. Blanch the mushrooms in boiling salted water for 30 seconds, then immediately plunge them into ice water to retain their crispiness. Drain thoroughly and set aside.
For the dressing, whisk together 2 tablespoons soy sauce, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, ½ teaspoon sugar, and a pinch of white pepper until the sugar dissolves. Finely mince 2 cloves of garlic and 1 small green onion, then add them to the dressing.
Gently toss the blanched enoki mushrooms with the dressing until evenly coated. For extra flavor, add 1 teaspoon toasted sesame seeds and a few drops of chili oil if desired. Let the salad marinate for 10 minutes to allow the flavors to meld.
Serve chilled, garnished with a sprinkle of sesame seeds. This dish balances savory, tangy, and nutty notes, with the mushrooms offering a delightful crunch. It’s quick to prepare, healthy, and sure to impress with its vibrant taste and texture.