Enoki Mushroom Nuruk Salt: Making a Healthy Natural Seasoning
Recipe for Enoki Nuruk Salt, a Versatile Natural Seasoning Made with Rice Koji and Enoki Mushrooms
Introducing a recipe for healthy natural seasoning made easily at home: Enoki Mushroom Nuruk Salt (also known as Enoki Koji). Infuse your dishes with the rich umami from the nutrients of rice koji and enoki mushrooms. Since its shelf life isn’t very long, we recommend making small batches frequently to enjoy it fresh.
Ingredients
- Rice Koji (Nuruk) 150g
- Water 500g
- Coarse Salt 50g
- Frozen Enoki Mushrooms 150g (about 1 bag)
Cooking Instructions
Step 1
First, prepare one bag of enoki mushrooms (approximately 150g).
Step 2
Clean and trim the enoki mushrooms, then chop them into about 1cm pieces and place them in a zip-top bag.
Step 3
Separate the clumped base of the enoki mushrooms with your hands and then freeze them. Enoki mushrooms are rich in chitosan, which helps promote fat burning. However, due to their tough cell walls, it’s difficult to fully absorb chitosan through conventional cooking methods. Freezing enoki mushrooms breaks down these cell walls, allowing for better extraction and absorption of a larger amount of chitosan.
Step 4
Seal the zip-top bag and freeze for one day. Use the mushrooms once they are frozen.
Step 5
Rice koji is essential for this recipe. Prepare it either by making it yourself or purchasing it.
Step 6
In a bowl, combine the rice koji, 500g of water, and 50g of coarse salt. Mix well until there are no lumps.
Step 7
Add the prepared frozen enoki mushrooms to this mixture. Stirring everything together will complete your delicious Enoki Nuruk Salt (Enoki Koji).
Step 8
When mixing the enoki mushrooms with the rice koji mixture, use a fork or spatula to break up any clumps and ensure everything is evenly combined.
Step 9
Transfer the finished Enoki Nuruk Salt into a thoroughly sterilized glass jar. Store it at room temperature, away from direct sunlight, for 3 days in the summer and 7 days in the winter, stirring it once a day. After fermentation, store it in the refrigerator and use it as a natural seasoning in your cooking.
