Crispy Enoki Mushroom Kim-mari: Budget-Friendly and Delicious!
Creative Enoki Mushroom Dish: Enoki Kim-mari for Meals and Snacks
This Enoki Mushroom Kim-mari is a versatile dish that works wonderfully as a side dish for rice or as an appealing snack with drinks. If you’re looking to create an impressive meal with simple, affordable ingredients, this recipe is perfect for you. Enjoy its satisfying chewy texture and savory-sweet glaze!
Main Ingredients- 2 sheets of Gimbap seaweed (nori)
- 2 bags of Enoki mushrooms
- Starch powder (or tempura powder) for coating, as needed
Savory-Sweet Glaze Ingredients- 1 Tbsp minced garlic
- 4 Tbsp Mirin (rice wine)
- 4 Tbsp Soy sauce
- 4 Tbsp Oligosaccharide (or corn syrup)
- 1 Spicy chili pepper, finely chopped
- 1 Tbsp minced garlic
- 4 Tbsp Mirin (rice wine)
- 4 Tbsp Soy sauce
- 4 Tbsp Oligosaccharide (or corn syrup)
- 1 Spicy chili pepper, finely chopped
Cooking Instructions
Step 1
Cut each of the two gimbap seaweed sheets in half lengthwise. Lightly moisten one long edge of a seaweed strip with water and press another strip onto it to lengthen it. This allows for a generous amount of enoki mushrooms to be rolled.
Step 2
Trim the woody base from the enoki mushrooms. Gently rinse them under running water. Thoroughly pat them dry with paper towels to prevent oil splattering during frying and ensure crispiness. Arrange the dried enoki mushrooms lengthwise on the prepared seaweed strips, making sure they don’t overlap.
Step 3
Using a bamboo rolling mat or your hands, tightly roll the enoki mushrooms within the seaweed, starting from one end. Moisten the final edge of the seaweed with a little water to seal the roll securely. Rolling them tightly will help them maintain their shape when sliced.
Step 4
Trim off any enoki mushroom pieces that protrude from the sides of the seaweed roll for a neat appearance.
Step 5
Slice the enoki mushroom rolls into thick, bite-sized pieces, about 2-3 cm wide (approximately 4 pieces per roll).
Step 6
Spread a generous amount of starch powder on a wide plate. Carefully place the sliced enoki mushroom rolls onto the starch powder and gently toss them to coat evenly and thinly. Ensure the powder adheres well to the mushroom clusters.
Step 7
Avoid applying too thick a layer of starch powder, as it can make the coating taste floury. Gently shake the rolls to remove any excess powder, aiming for a light and even coating.
Step 8
Heat a generous amount of cooking oil in a pan (enough to about halfway submerge the rolls). Once the oil is hot, carefully add the starch-coated enoki mushroom rolls and fry them until golden brown.
Step 9
Fry the rolls, turning them occasionally, until the seaweed exterior is golden brown and crispy. Enoki mushrooms cook quickly, so focus on achieving a delicious crisp on the outside.
Step 10
Prepare the glaze. In a small bowl, combine 1 Tbsp minced garlic, 4 Tbsp Mirin, 4 Tbsp soy sauce, and 4 Tbsp oligosaccharide. Add the finely chopped spicy chili pepper and stir well until all ingredients are incorporated. (Adjust sweetness and saltiness to your preference.)
Step 11
Remove the fried enoki mushroom rolls from the pan. Drain off most of the oil, leaving just a little, then pour in the prepared glaze.
Step 12
Reduce the heat to low. Stir and toss the enoki mushroom rolls in the glaze, allowing them to absorb the flavor and develop a glossy sheen. Cook until the glaze thickens slightly but be careful not to let it burn or become too dry.
Step 13
Arrange the finished Enoki Mushroom Kim-mari on a serving plate and sprinkle with sesame seeds. Enjoy this delicious dish as a satisfying side for rice or a delightful appetizer!
