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–+ servings

Crispy Pan-Fried Enoki Mushroom Rice Bowl (Vegan)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 mini rice bowls

Ingredients  

  • 200 g enoki mushrooms fresh
  • salt to taste
  • 1 tsp olive oil for coating
  • 2 tbsp potato starch (katakuriko) or cornstarch, tapioca starch
  • 1 tbsp olive oil for pan-frying, neutral oil also works
  • ground black pepper to taste
  • 2 small ptns cooked Japanese short-grain rice approx 100-150g per serving for mini don

Sauce

  • 1 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp rice vinegar unseasoned
  • ½ tbsp toasted sesame oil
  • 2 tbsp finely chopped green onions
  • ½ tbsp toasted white sesame seeds
  • 1 tsp light brown sugar or any fine-textured, dissolves easily sugar
  • ½ tsp garlic paste or less amount of freshly grated garlic
  • 1 tsp dried red chili pepper finely sliced

Instructions 

  • Take a bowl and mix together the sauce ingredients (1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp rice vinegar, ½ tbsp toasted sesame oil, 2 tbsp finely chopped green onions, ½ tbsp toasted white sesame seeds, 1 tsp light brown sugar, ½ tsp garlic paste and 1 tsp dried red chili pepper.)
    Tangy soy sauce and vinegar based sauce for enoki mushroom donburi in a glass bowl on a white background
  • Cut off the root end of 200 g enoki mushrooms and gently rip them into bitesize bundles.
    tearing enoki mushrooms into a mixing bowl
  • Place them in a bowl and sprinkle with a few pinches of salt and 1 tsp olive oil. Toss until evenly covered.
    drizzling enoki mushrooms with oil
  • Sprinkle 2 tbsp potato starch (katakuriko) into the bowl and toss again until thoroughly coated.
    small bunches of enoki mushrooms coated with oil and starch in a mixing bowl
  • Preheat a large pan over medium heat and add 1 tbsp olive oil. Arrange the coated enoki in the pan in a single layer and press them with a spatula, alternating so they're evenly pressed (see notes for other method).
    pressing enoki mushrooms flat with a spatula in a frying pan
  • Fry for 4-5 minutes or until brown and crispy on both sides. Press continuously for even cooking and maximum crispiness.
    browned and crispy enoki mushrooms in a frying pan
  • Prepare 2 small ptns cooked Japanese short-grain rice. Remove the enoki from the pan and cut them into smaller pieces if necessary. Then while still warm, dip them in the prepared sauce.
    crispy enoki mushrooms dipped in sauce next to a bowl of plain rice
  • Lay the sauce-coated crispy enoki over the rice and pour the leftover sauce over the top. Sprinkle with ground black pepper and enjoy!
    Crispy enoki mushroom rice bowl topped with green onions, sesame seeds and dried red chilis in an off white bowl on a white background

Notes

  • This recipe makes two mini rice bowls or one large.
  • If you don't want to press the enoki down in the pan continuously, try covering them with baking paper and a heavy weight such as a pot of water (big enough to cover the enoki, small enough to fit in the pan) or cast iron grill press.
  • I recommend serving with side dishes like tofu steak, miso soup or tofu gyoza for a complete meal.