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Recipe
Enoki Maki with Teriyaki Glaze
Teriyaki Enoki Rolls: A Delightful Twist on Japanese Cuisine
4.8 out of 5
Enoki Maki with Teriyaki Glaze is a delectable Japanese dish that combines the delicate flavors of enoki mushrooms with a savory teriyaki glaze. This recipe offers a unique twist on traditional sushi rolls, making it a perfect choice for those seeking a vegetarian option or simply looking to explore new flavors in Japanese cuisine.
Metadata
Preparation time
25 minutes
Cooking time
15 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegan-friendly soy sauce), Gluten-free (if using gluten-free soy sauce and mirin), Dairy-free, Nut-free
Allergens
Soy
Not suitable for
Paleo, Keto, Low-carb, High-protein, Whole30
Ingredients
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200g (7oz) enoki mushrooms 200g (7oz) enoki mushrooms
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4 nori sheets 4 nori sheets
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2 cups (470ml) sushi rice, cooked 2 cups (470ml) sushi rice, cooked
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1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
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2 tablespoons mirin 2 tablespoons mirin
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2 tablespoons sugar 2 tablespoons sugar
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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Sesame seeds, for garnish Sesame seeds, for garnish
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 2g, 0.3g
- Carbohydrates (total, sugars): 46g, 6g
- Protein: 5g
- Fiber: 2g
- Salt: 2.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a small saucepan, combine the soy sauce, mirin, and sugar. Heat over medium heat until the sugar has dissolved and the mixture has slightly thickened. Set aside.
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3.Trim the roots of the enoki mushrooms and separate them into small bundles.
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4.Place a nori sheet on a bamboo sushi mat or a clean kitchen towel.
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5.Wet your hands with water and spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top.
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6.Place a bundle of enoki mushrooms horizontally on the rice, near the bottom edge of the nori sheet.
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7.Roll the nori sheet tightly, using the sushi mat or towel to help you. Moisten the top border of the nori sheet with water to seal the roll.
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8.Repeat the process with the remaining nori sheets, rice, and enoki mushrooms.
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9.Brush the rolls with the teriyaki glaze, reserving some for serving.
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10.Heat the vegetable oil in a skillet over medium heat. Place the rolls in the skillet and cook for 2-3 minutes on each side until lightly browned.
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11.Transfer the rolls to a baking sheet and bake in the preheated oven for 10 minutes.
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12.Remove from the oven and let the rolls cool slightly before slicing into bite-sized pieces.
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13.Serve the Enoki Maki with Teriyaki Glaze, drizzled with the reserved teriyaki glaze and sprinkled with sesame seeds.
Treat your ingredients with care...
- Enoki mushrooms — Trim the roots before using and separate them into small bundles for easier rolling.
Tips & Tricks
- For added flavor, you can marinate the enoki mushrooms in the teriyaki glaze for 10-15 minutes before rolling.
- If you prefer a crispier texture, you can deep-fry the rolls instead of baking them.
- Experiment with different toppings such as sliced green onions or pickled ginger for added freshness.
Serving advice
Serve the Teriyaki Enoki Rolls as an appetizer or as part of a sushi platter. They pair well with soy sauce for dipping and a side of pickled ginger.
Presentation advice
Arrange the sliced Teriyaki Enoki Rolls on a platter, garnished with sesame seeds and a drizzle of teriyaki glaze. Serve with a side of soy sauce and pickled ginger for an attractive and appetizing presentation.
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