00:00This crispy enoki mushroom rice bowl just became my favourite recipe of the year
00:04and I never saw it coming. The golden pressing technique creates plant-based perfection
00:10you won't believe. For a printable version of this recipe, visit my website, just google
00:15enoki rice balls that you'd find me. Let's start with our sauce, which is what makes everything
00:20special. In a small bowl, we're combining 1 tablespoon of Japanese soy sauce with 1 tablespoon
00:26of rice vinegar. Add half tablespoon of toasted sesame oil for the nutty richness, 2 tablespoons
00:33of finely chopped green onions, half tablespoon of toasted white sesame seeds, and 1 teaspoon
00:40of light brown sugar. Next, add half teaspoon of grey garlic and finely sliced 1 teaspoon
00:46of dried red chili pepper. Give everything a good stir and set this aside to let the flavours
00:53melt while we prepare our star ingredient. That classic red and green colours are so appetising.
01:00I prefer light brown sugar, but any fine textured sugar works beautifully. Just avoid coarse sugar
01:07since we're not heating this sauce. Now, let's talk enoki mushrooms. You'll need 200g of fresh enoki
01:14mushrooms. Trim the root end of the enoki cluster as close to the base as possible. Now gently tear the
01:22mushrooms into bite-sized bundles with your hands. Then lightly sprinkle with salt to taste. Pour about
01:361 teaspoon of olive oil over the enoki and then mix by hand until they all have a thin even
01:42coating.
01:45Then sprinkle them thoroughly with 2 tablespoons of potato starch. If you don't have potato starch on hand,
01:52you can substitute with corn starch, tapioca starch or rice starch.
01:57I learned this oil first trick through trial and error. At first, I tried coating the mushrooms directly
02:03with starch, but the coating wouldn't stick properly and would fall off during cooking. Adding oil first
02:09creates a base layer that helps the starch cling to every surface of the mushrooms. This method
02:16transforms ordinary enoki mushrooms into impossibly crispy golden clusters. Now for the cooking technique
02:23that separates basic crispy enoki to absolutely incredible crispy enoki. Heat your large frying pan
02:31over medium heat and add 1 tablespoon of olive oil. Neutral oil works too. Arrange the coated enoki in a
02:38single layer. Then press down firmly with a spatula, aiming for a thin mushroom pancake. Keep moving the
02:48spatula from one cluster to another to ensure they're all evenly crisped up. This pressing action is
02:55non-negotiable. Without consistent pressure, you'll end up with unevenly cooked mushrooms that are crispy in
03:02some spots and chewy in others. Think of it like making a smash burger. I know it requires patience, but
03:09those extra few minutes of pressing make all the difference. Cook for 45 minutes per side, continuously
03:18pressing down to ensure even browning and maximum crispiness. Don't rush the browning, you want each side
03:24to be deeply golden. If you don't want to be constantly pressing them, cover them with baking parchment and
03:32a pot of water big enough to cover the mushrooms, but small enough to fit in the pan. That will
03:38take care
03:39of some of the work for you, but all the clusters get merged together. By the way, if you love
03:45this recipe,
03:46I think you also loved my terik tofu rice ball recipe. Check the description for more related recipes.
03:53When both sides are beautiful golden color and crispy, take the enoki out of the pan and let them cool
03:59down for just a minute. Since the press frying can create cohesive clusters, you might need to gently
04:06separate them by hand or with kitchen scissors. Don't worry, this is totally normal.
04:17While they're still warm, dip the crispy mushrooms into your prepared sauce. The contrast between the
04:23hot crispy mushrooms and the cool tangy sauce is absolutely divine, then arrange them over steamed rice.
04:35Pour the rest of the sauce over the rice, along with any other tasty bits like green onions and chili
04:41flakes. Throw in a bit of black pepper at the end and you've got a dish that's about to become
04:47your new
04:48go-to. This recipe makes two mini rice balls or one large serving. If you want to increase the recipe,
04:55make sure to use an extra large pan or even multiple pans to keep your enoki in a single layer.
05:03The crispy, savoury mushrooms and the tangy sauce over warm rice create
05:08flavours so incredible that this recipe immediately claimed the top spot among all my recipes this year.
05:16Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:22Okay, let's go over the ingredients one more time and if you're ready to cook, grab the written
05:26instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
05:32Here we go, the link to the full recipe is on the screen for you now and if you want
05:36to watch more
05:37similar videos, don't miss my terakito football recipe popping up on your screen as well.
05:42Thanks so much for watching and I hope to see you in the next one. Bye!
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