Homemade Nametake Recipe

Introduction

Homemade Nametake is a simple and flavorful Japanese condiment made from enoki mushrooms simmered in a savory-sweet sauce. It’s perfect for adding umami richness to rice, tofu, or salads. This easy recipe lets you enjoy authentic nametake right in your kitchen.

Ingredients

• ¼ cup water
• 1 small strip of kombu kelp
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp rice vinegar
• 1 packet enoki mushrooms

Instructions

1. Step 1: Soak the kombu strip in ¼ cup of water for 30 minutes to 1 hour to release its flavor.
2. Step 2: Remove the stem from the enoki mushrooms and cut the mushroom clusters in half.
3. Step 3: After soaking, take out the kombu strip and slice it thinly. Keep the soaking water as well.
4. Step 4: In a pot over medium heat, combine the kombu soaking water, sliced kombu, soy sauce, mirin, and rice vinegar.
5. Step 5: Bring the mixture to a boil, then add the enoki mushrooms, loosening them gently by hand.
6. Step 6: Cook the enoki mushrooms for a few minutes until they soften and the broth thickens slightly.
7. Step 7: Let the nametake cool down, then transfer it to an airtight container for storage.

Tips & Variations

• For added depth, try incorporating a small amount of dashi stock instead of water when soaking the kombu.
• If you prefer a spicier kick, add a pinch of chili flakes during cooking.
• Use fresh enoki mushrooms for the best texture and flavor; avoid brown or slimy stems.

Storage

Store homemade nametake in an airtight container in the refrigerator for up to one week. When ready to eat, you can enjoy it cold or gently warm it before serving. Always use a clean utensil to take the nametake to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms instead of enoki?

While enoki mushrooms give nametake its delicate texture, you can substitute with shimeji or maitake mushrooms for a different but tasty variation.

Is it necessary to soak the kombu?

Yes, soaking kombu helps release its umami flavor without making it too tough or bitter. It also infuses the soaking water, which is used in the recipe.

Homemade Nametake Recipe

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★★★★★

4.9 from 64 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Homemade Nametake is a savory Japanese condiment made from enoki mushrooms simmered in a flavorful broth of kombu soaking water, soy sauce, mirin, and rice vinegar. This easy-to-make dish offers a perfect balance of umami and sweet notes, ideal for enhancing rice bowls, salads, or as a side dish.

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Ingredients

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Broth and Seasoning

• ¼ cup water
• 1 small strip of kombu kelp
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp rice vinegar

Mushrooms

• 1 packet Enoki mushrooms

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Instructions

1. Soak Kombu: Start by soaking the small strip of kombu kelp in ¼ cup of water for 30 minutes to 1 hour. This will infuse the water with the kombu’s umami flavor.
2. Prepare Enoki Mushrooms: While the kombu is soaking, remove the stem from the enoki mushrooms and cut the remaining mushroom clusters in half as shown in the image reference.
3. Slice Kombu: After soaking, remove the kombu strip from the water and slice it thinly. Be sure not to discard the kombu soaking water as it will be used as the broth base.
4. Combine Broth Ingredients: In a pot over medium heat, combine the kombu soaking water, sliced kombu, soy sauce, mirin, and rice vinegar. Heat the mixture until it comes to a boil.
5. Add Enoki Mushrooms: Once the broth boils, add the enoki mushrooms, loosening them gently by hand to separate them.
6. Cook Mushrooms: Cook the enoki mushrooms for a few minutes until they soften and the broth starts to thicken, absorbing the flavors well.
7. Cool and Store: Remove from heat and let the nametake cool down completely. Once cooled, transfer it to an airtight container and store in the refrigerator for later use.

Notes

• Do not discard the kombu soaking water as it contains essential umami flavor.
• Adjust soy sauce and mirin amounts to taste if a saltier or sweeter profile is preferred.
• Store nametake in an airtight container and consume within a week for optimal freshness.
• Nametake can be enjoyed as a topping for rice, noodles, or added to salads and soups.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: Japanese

Keywords: Nametake, Enoki mushroom condiment, Japanese mushrooms, kombu kelp recipe, easy Japanese side dish