Description
A staple cold dish in Taiwanese homes and Xiaochi shops where briefly boiled enoki mushrooms and julienned cucumber are tossed in a sour/spicy sauce of black vinegar, garlic, sesame oil, and chili.
Restaurants serving Cold Tossed Enoki Mushrooms
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We are researching restaurants that serve this dish.
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
- Enoki mushrooms
- Cucumber
- Black vinegar(Wu Cu)
- Garlic
- Sesame oil
- Red chili
Instructions
- [Authentic Recipe]
- [Enoki Prep] Trim the base of enoki mushrooms (Jinzhengu) and loosen finely.
- Julienne cucumber and carrot ultra-fine.
- Boil water, blanch enoki and carrot for just '30s-
- min' (overboiling ruins the crunch).
- Drain, cool rapidly with cold water (or fan), and squeeze out water firmly by hand.
- [Dressing] Mix massive grated garlic, minced red chili, Taiwanese black vinegar (Wu Cu), soy sauce, sesame oil, and a little sugar in a bowl.
- Toss the drained enoki, carrot, and raw cucumber firmly in the dressing bowl.
- Chill in fridge, scatter cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and intense garlic aroma
Substitutes at Japanese supermarkets
Substitute with Japanese black vinegar and soy sauce (made identically)
Pairing
Beer or Ganmian(soupless noodles)
Trivia
[For Everyone] Like turning Japanese 'Nametake' into a salad. Enoki absorbs the black vinegar/garlic dressing like a sponge, overflowing with umami juice upon the first bite. Cheap, easy, delicious—an honors student of Taiwanese Xiaocai.
Eating tips & etiquette
[Unique Eating] Boldly slurp the long, stringy ingredients—mixing enoki's 'crispness' and cucumber's 'crunch'—with chopsticks like noodles!
Allergen
Soy, Wheat (from soy sauce), Sesame