Sunday, May 17, 2015

Chicken Enoki Mushroom (copy cat recipe!)

One of my favorites when visiting Japanese restaurant is the beef enoki mushroom roll, I have been wanting to try it at home but always forgot (but not this time..). Since my mother in law does not eat beef and so does my old pa, I though to replace the beef with chicken fillet instead. Besides, as my duo are not fancy of mushrooms, I made some with cucumbers instead of the enoki... Both versions turned out great & we had a really enjoyable lunch.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serving for: approximately 10 wraps
• 300gm chicken fillets
• a packet of enoki mushrooms (remove roots portion)
• 1/2 cucumber, cut into long strips
• 1 tablespoon white sesame seeds

For marinate:
• 1 teaspoon salt
• 2 tablespoons teriyaki sauce 
• 1 tablespoon Japanese rice wine (or replace with shaoxin wine)
• a dash of pepper
• 2 garlic, smashed

For Sauce:
• 1 tablespoon teriyaki sauce
• Few drops of sesame sauce
• 1/2 tablespoon of Japanese / Shaoxin rice wine
• 1 teaspoon of brown sugar
• 1/2 teaspoon dark soy sauce

The Making:

1. Marinate the chicken fillets at least an hour before cooking (I bought chicken cubes, so I used a meat tenderizer to flatten them). Wrap about 6 enoki mushrooms or cucumbers with each chicken fillet. 

2. Heat up 1 tablespoon of olive oil in the non stick pan, once the oil is hot enough, gently place the chicken wraps into the pan, keep some space between each piece. Cook each side for about 3 minutes. 

3. Dish out the cooked wraps, continue cooking the remaining wraps (no need to add oil). When all is done, add the sauce mixture into the pan and toss in all chicken mushroom wraps, mix well. Close the lid and let it simmers for about a minute.

To serve, arrange the chicken enoki mushroom wraps nicely then pour the sauce all over, and sprinkled with some white sesame seeds.

This dish is best eaten with some steaming white rice, but since the duo requested for stir fried noodles, so perhaps next round and I will use beef fillets instead...


• The enoki mushrooms will release some water when cooking, so really no need to add any water into the sauce.

• Cucumber is quite an ideal veggie for this dish as it absorbs all the sauce and became really tasty. 

• Whether you are using enoki or cucumber, make sure you cut them at least 2" longer than the chicken strips for better presentation. 

No comments:

Post a Comment