Simple Homemade Nametake Recipe

This simple homemade Nametake recipe is bursting with authentic flavours. The seasoned mushrooms make the perfect topping for a plain bowl of steamed rice and as a side dish to any meal. They’re usually sold pre-made in a jar but it’s not always easy to find this outside of Japan so why not make your own? It’s so simple and takes less than 10 minutes!

Nametake is a popular Japanese food made from enoki mushrooms. The mushrooms are cooked in a flavourful sauce made from dashi, soy sauce, and mirin. The result is a savoury and umami-packed dish that pairs well with rice or noodles. Nametake is often enjoyed as a side dish or used as a topping for various dishes. I love to keep it stocked in the fridge and add it to any meal as a little side dish or garnish. It helps me incorporate more veggies into my meals and it tastes delicious. 

In Japan it’s very easy to find nametake sold at the supermarket in a jar so it’s not usually made at home. You may also find it in Asian/Japanese supermarkets outside of Japan but making homemade nametake is so simple and in the end it’s cheaper and free of additives and preservatives.

Nametake Ingredients

Before you start making your homemade Nametake, you’ll need to gather a few key ingredients. Here’s what you’ll need:

Enoki mushrooms

Enoki mushrooms, also known as Enokitake in Japanese, is a popular ingredient in Japanese cuisine. They have long, thin stems and small, white caps. Enoki mushrooms have a mild, slightly sweet flavour and a delicate texture.

When selecting enoki mushrooms, look for ones that are fresh and firm with crisp stems and clean caps. Avoid mushrooms that appear slimy or discolored.

Kombu Dashi 

Kombu Dashi is a traditional Japanese broth made from a type of edible kelp called kombu. It is a key ingredient in many Japanese dishes, including soups, stews, and sauces. Kombu Dashi is known for its umami flavor and rich, savory taste which adds depth, richness, and a subtle sweetness to dishes.

Soy sauce

Soy sauce is a staple ingredient in nametake because it adds a savory and umami flavour. Choose high quality soy sauce for the best flavour and avoid using low-quality soy sauces that are overly salty or contain artificial additives.

Mirin

Mirin is a sweet rice wine that is commonly used in Japanese cooking. It has a mild and slightly sweet flavor. Mirin is made from fermented rice and has a lower alcohol content compared to other types of rice wines.

Vinegar

Vinegar adds a slightly tangy and acidic flavor to the nametake. It also bring the flavor closer to commercially available products, as well as to have sterilizing, preservative, and mellowing effects. Depending on the type of vinegar you use, you can change the taste of the nametake mushrooms. Rice vinegar is the recommended vinegar for nametake mushrooms, but if it is not available, you can use other vinegars.

Step by Step Instruction

Follow these simple steps to make your homemade nametake:

1. Prepare the mushrooms: Cut off about 1.5cm-2 cm of the stem. Then cut the enoki mushrooms in half so they’re not so long. 

2. Make the sauce: Soak the kombu kelp in the water for 30 min- 1 hour. After soaking the kelp, remove the kelp from the water and slice them thinly. Place all the sauce ingredients including the sliced kelp in a pot over medium heat. 

3. Cook the mushrooms: Add the enoki mushrooms to cook for about a few minutes.

4. Serve and enjoy : Serve straight away, or to store, cool thoroughly, transfer to a clean airtight container, and refrigerate for about a week. It can be stored in the freezer for a mont

To take your Nametake dish to the next level, here are some tips to enhance its flavor:

– Use fresh and high-quality ingredients for the best results. Fresh enoki mushrooms will have a better texture and flavor.

– Adjust the seasoning to your taste. If you prefer a sweeter dish, you can add a bit of sugar or increase the mirin amount. If you like it saltier, increase the amount of soy sauce.

– Experiment with different toppings. Besides sesame seeds and green onions, you can try adding other ingredients like bonito flakes, umeboshi or nori strips for extra umami.

– Serve Nametake with other Japanese dishes for a complete meal. It pairs well with steamed rice, miso soup, and grilled fish or tofu.

Serving Suggestions

Nametake is a versatile dish that can be served in various ways. Here are some serving suggestions to inspire you:

– As a side dish: Enjoy nametake as a flavorful side dish alongside your main course. Its savory taste will complement any meal.

– Over rice: nametake is often eaten as a topping on a plain bowl of steamed rice. It’s simple but satisfying. The mushrooms and sauce will soak into the rice which is super delicious. 

– Over tofu : nametake is also usually served on top of tofu to add flavour and texture. 

– With noodles or pasta: Add nametake as a topping to your favorite noodles, such as udon or soba. It also works as an ingredient or topping for a unique and interesting pasta dish.

– In sushi rolls: the umami flavour and meaty texture of nametake makes it a good filling option for sushi rolls.

– On toast or crackers: Spread nametake on toast or crackers for a quick and delicious snack. 

– In salads: you can use it as a topping on fresh Japanese style salads like cucumber salad and others.

If you have any leftovers, you can store Nametake in an airtight container in the refrigerator. It will stay fresh for up to a week. The thickness and flavors will be intensified when it is cooled down and stored in the fridge, making it even more delicious!