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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Enoki Mushrooms: Once the broth boils, add the enoki mushrooms, loosening them gently by hand to separate them.
- Cook Mushrooms: Cook the enoki mushrooms for a few minutes until they soften and the broth starts to thicken, absorbing the flavors well.
- 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
