Spicy Enoki Mushroom Rice Bowl: A Chewy & Flavorful Delight
How to Make a Deliciously Spicy Enoki Mushroom Rice Bowl
Enjoy the delightful chewy texture of enoki mushrooms in this flavorful rice bowl! This dish is packed with savory and spicy notes, making it a perfect quick meal. The combination of tender mushrooms, sweet onions, and fresh perilla leaves creates a truly satisfying experience.
Main Ingredients- 2 bowls of cooked rice
- 1 packet of enoki mushrooms (approx. 100g)
- 1/2 medium onion
- 10 fresh perilla leaves (shiso leaves)
- 10 cm piece of the white part of a green onion
- 1 tablespoon cooking oil
Spicy Seasoning- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon oligosaccharide (or corn syrup)
- 1 tablespoon cooking wine (cheongju)
- 1 teaspoon minced garlic
- 1/2 tablespoon sesame oil (optional, for extra aroma)
- Pinch of black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon oligosaccharide (or corn syrup)
- 1 tablespoon cooking wine (cheongju)
- 1 teaspoon minced garlic
- 1/2 tablespoon sesame oil (optional, for extra aroma)
- Pinch of black pepper
- 1/4 teaspoon salt (adjust to taste)
Cooking Instructions
Step 1
First, trim the base of the enoki mushroom packet. Gently pull the mushrooms apart into smaller strands and then cut them in half or thirds if they are very long. Peel the onion and slice it thinly into strips. Wash the perilla leaves, pat them dry, then stack them, roll them up tightly, and thinly slice them into shreds. Finely chop the white part of the green onion.
Step 2
Heat the cooking oil in a pan over medium heat. Add the chopped green onion and sauté for about 1-2 minutes until fragrant. This step creates ‘green onion oil,’ which adds a wonderful depth of flavor to the dish.
Step 3
Add the sliced onion to the pan with the green onion oil. Stir-fry the onions until they become translucent and slightly softened, about 3-4 minutes. Cooking the onions well brings out their natural sweetness.
Step 4
Once the onions are softened, add the prepared enoki mushrooms to the pan. Stir-fry everything together for about 1-2 minutes, just until the mushrooms are tender and slightly wilted. Be careful not to overcook the mushrooms, as they can become mushy.
Step 5
Now, it’s time to add the seasoning. Sprinkle in the gochugaru, pour in the soy sauce, oligosaccharide, cooking wine, minced garlic, and a pinch of black pepper. Add the salt. Stir everything well to coat the mushrooms and onions evenly with the sauce. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. If using, drizzle in the sesame oil at the very end and give it a final stir.
Step 6
Serve the warm rice in bowls. Spoon the savory and spicy enoki mushroom mixture generously over the rice. Garnish with the thinly sliced perilla leaves. Your delicious and vibrant Spicy Enoki Mushroom Rice Bowl is ready to be enjoyed!
