Tuesday, February 1, 2011

Japanese recipe: Pork wrapped enoki mashroom

One of my favorite food is mushroom especially enoki mushroom and eryngi mushroom(king oyster mushroom). Whenever I visit Asian supermarkets, I always buy either of these mushroom.

I think that was when I was in college. I often used to see this mushroom commercial on TV.
This commercial is done by Hokuto corporation to promote mushrooms.

After you hear the song for a few times, you remember it and the music won't stop playing in your head. Oh, It started again!

"Kinoko no ko noko genkinoko......♪"

Mushroom characters in commercials are cute too. Whoever thought this song and the characters is very smart. This commercial got me interested in trying new kinds of mushrooms and I started eating a lot more mushrooms.

Yesterday, I used enoki mushroom and wrapped them with thinly sliced pork.
My mother used to make this dish with bacon, which also tastes great.

Japanese recipe:
Pork wrapped enoki mushroom

*1 serving (makes about 5 mushroom sticks)


  • 1/4 lb Pork loin(thinly sliced) (110g)
  • 1/4 lb Enoki mushroom (1 small package) (110g)
  • 1 teaspoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon Japanese sake (you can substitute with white wine)
  • 1 pinch of sugar
  • salt and pepper
  • tooth picks (same amount of sliced pork)


  1. Prepare thinly-sliced pork. *It is easier to cut after freezing for about 15 mins. Place sliced pork on kitchen board, put plastic wrap on top and flatten pork by using your fist or a tool. Season pork with salt and pepper.
  2. Remove the end part of enoki mushroom(about 1/4 of the length) and divide them into the amount of sliced pork.
  3. Wrap the enoki mushroom with pork and secure with toothpicks. Try to cover most part of enoki mushroom by wrapping from top to down diagonally.
  4. In a pan, add oil and cook pork with high heat for couple of mins until the pork turn brown.
  5. Turn the heat down to medium, add remaining ingredients(soy sauce, Japanese sake, and vinegar), and cook for about 5 mins until the juice evaporates and thickens.

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