This recipe involves very little effort, quick clean-up (who doesn't love that) and results in a sweet, earthy tasting side dish. If you're not familiar with Enoki mushrooms; they are long, thin, bone-colored and delicate in flavor. They are often used in Japanese recipes and are known to be high in niacin, iron and potassium. I often toss some in some sukiyaki or simply wrap them in bacon and roast them in the oven.
1 package of Enoki mushrooms (you can find these at Oto's, most Asian markets and the Raley's on Freeport often carries them...buy the fresh stuff not the canned or jarred)
1/3 cup mirin
1/3 cup soy sauce (I prefer Kikkoman Lite Soy Sauce for this recipe, it's not as salty tasting)
1/3 cup water
2 T unsalted butter
1. Hold Enoki bundle together, cut off and discard the roots. Wash under running water for several minutes. Place on a papertowel and pat dry.
2. Mix mirin, soy sauce and water in a bowl.
3. Add mushrooms and allow to marinate for about 5 minutes. (Do not rinse)
4. Remove mushrooms and place on a sheet of aluminum foil.
5. Cut the butter into 4 pats and place them on top of the mushrooms (spaced apart).
6. Fold foil over to make a "packet", seal both ends well.
7. Place in an oven-safe dish (in case of leakage) and pop it in the broiler for 10-12 minutes until enoki are tender.
8. Remove from oven. Unfold packet. Be careful the contents will be pipin' hot!