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Pickled enoki mushrooms and asparagus Recipe

Enoki mushrooms and asparagus pickled in rice wine vinegar, soy, mirin and caster sugar.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(7 votes) 3.1/5
Pour people
  • For the vegetables
  • Enoki : 200 g
  • Green asparagus : 24 whole
  • For the stock
  • Soy sauce : 1 Tbsp
  • Rice wine vinegar : 60 ml
  • Caster sugar : 30 g
  • Water : 30 ml
  • Mirin : 30 ml
  • ETAPE 1

    Trim the bottoms off the enoki and the asparagus.

  • ETAPE 2

    Bring all the ingredients for the pickling liquor to the boil. Simmer for 10 minutes.

  • ETAPE 3

    Blanch the mushrooms and asparagus for 2 minutes in the simmering liquid and then remove from the heat and allow to cool before serving.

Chef's tip

«Use a peeler to create some daikon and carrot ribbons and then pickle in same way.»

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