Enoki Mushroom Recipe

Prepare vegetables

Trim the root base off the enoki mushrooms and separate into bite-size clusters. Wipe any dirt with a damp paper towel; do not soak. Peel the yellow onion and slice into 3–4 mm (about 1/8–1/6 inch) thin rings or half-moons. Mince the garlic. Thinly slice the scallion on a diagonal into 2–3 mm pieces; reserve white and green parts separately if desired.

Mix the sauce: In a small bowl combine soy sauce, mirin, sesame oil, sugar, toasted sesame seeds, black pepper and gochugaru (if using). Stir until sugar dissolves and set aside.

Sear onions

Heat a nonstick or stainless-steel skillet over medium-high heat. Add the neutral oil. When oil shimmers, add the sliced onion in an even layer. Cook without stirring for 2–3 minutes so the underside browns, then stir and cook another 2–3 minutes until the onion is softened and edges have golden-brown color. If using, add the butter at the end of this step and swirl to coat.

Add garlic and mushrooms

Push the onions to the side of the pan and add the minced garlic to the hot space; cook 20–30 seconds until fragrant but not burnt. Add the prepared enoki mushrooms on top of the onions in a loose pile. Cook undisturbed for 1–2 minutes to allow the bottom to brown slightly.

Finish with sauce

Pour the sauce evenly over the mushrooms and onions. Using tongs or a spatula, gently toss everything together until mushrooms are just wilted and coated and the liquid reduces slightly, about 1–2 minutes. Taste and adjust seasoning (add a pinch of salt or a dash more soy sauce if needed).

Add scallions and rest: Stir in the sliced scallion greens, cook 10–20 seconds more, then remove pan from heat. Let the mixture rest in the warm pan for 1 minute so flavors meld.

Transfer to a serving dish and sprinkle a few more toasted sesame seeds and a light crack of black pepper. Serve warm as a banchan (Korean side dish) with rice, or as a topping for grilled meats, noodles, or toast.

Storage: Cool to room temperature, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly.