Japanese Style Enoki Mushrooms

Butter & soya is a popular flavour combo in Japan and it tastes so good together. When I’m in Hong Kong, I always pick up some Calbee Jagabee chipsticks in this flavour. They are so addictive… but that might be because I love crisps!


I thought it would be a good idea to use butter with soya in cooking and I am very happy with the results. My sister-in-law makes great a mixed mushroom appetizer using butter, garlic and salt, finished off with a squeeze of lemon – a dish she recreated after ordering it in a Japanese restaurant. I followed her way but replaced the salt with soya sauce, and used enoki mushrooms instead of a mixture of mushrooms. The soya adds a real depth of flavour, and the combination of butter and soya is a taste sensation.

The ingredients are simple, easy to put together, and if you wrap it in foil securely, no washing up is required!

200g packets of enoki mushrooms (roughly 2 packets)
20g unsalted butter
2 tbsp light soya sauce
2 cloves garlic, minced
¼ of a lemon

1. Rinse the enoki mushroom briefly and shake off excess water. Cut off the ends of the enoki as they are not edible. Lay on a large piece of foil
2. Cut butter into small cubes and dot all over enoki
3. Mix garlic with soya sauce and sprinkle over enoki as evenly as possible
4. Wrap foil edges together leaving a small gap at the top and place on a baking tray
5. Set oven on the highest setting, and put enoki mushrooms in to bake for 20 mins
6. Open up foil, sprinkle lightly with lemon juice and serve immediately

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