Description
Bunches of Enoki mushrooms skewered (or foil-baked), heavily brushed with garlic sauce, cumin, and chili, then charcoal-grilled. The absolute must-order veggie skewer.
Restaurants serving Kao Jin Zhen Gu (Spicy Grilled Enoki Mushrooms)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Trim the base off Enoki mushrooms and tear into bite-sized bunches.
- Skewer two flat bamboo sticks parallel through the base so they don't fall apart.
- Fry minced garlic in generous oil until golden, then mix with soy, oyster sauce, and sugar to make a 'Special Garlic Sauce' (Suan Rong Jiang).
- Grill the Enoki over charcoal, heavily basting with this sauce until the mushroom juices and oil meld into a limp, savory perfection.
- Garnish with cumin and scallions.
Learn more Spice, substitutes, tips
Key spices
Garlic、Cumin
Substitutes at Japanese supermarkets
(No sub needed - Japanese Enoki is perfect)
Pairing
Lamb Skewers(Eaten between meat)
Trivia
[Trivia] In Chinese BBQ (Shao Kao), Enoki rivals meat in popularity. Jokingly called 'See you tomorrow' because it often passes through undigested.
Eating tips & etiquette
[Unique Eating] Because Enoki fibers are tough, bite the whole bunch at once and chew down on the crunchy mushrooms bursting with massive amounts of garlic oil.
Allergen
Soybeans, Wheat (Soy sauce)