‘Nametake’ Enoki

‘Nametake’ Enoki

‘Nametake’ is sweet soy sauce flavoured cooked Enoki which has gelatinous slimy texture. It is sold in jars and quite popular in Japan as a condiment for Rice. It is also good with Tofu, or ’Otsumami’ that means something you eat with alcoholic drinks. I always find shop-bought ‘Nametake’ too sweet. I don’t add Sugar to it, but you can add a teaspoonful of Sugar if you like.

Hiroko Liston


  1. 250-300 g Enoki Mushrooms
  2. 3 tablespoons Soy Sauce
  3. 3 tablespoons Mirin
  4. 1-2 teaspoons Rice Vinegar


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    Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm length pieces.

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    Place Enoki pieces in a large saucepan, add Soy Sauce and Mirin, and cook over medium heat, stirring constantly. Plenty of liquid should come out from Enoki, but you can add 1 to 2 tablespoons Sake or Water if required.

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    When Enoki is softened and the sauce thickened, add Vinegar and cook a few more minutes.

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    Let it cool and store in a clean container. ‘Nametake’ can refrigerate up to 2 weeks.

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