Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
YOUR NEXT HOME-COOKED FAVORITE
Enoki mushroom salad
Cook enoki thoroughly, drain and toss with a tangy garlic-scallion dressing.
~15 minestimated time1servings4clear steps
Let’s make it.
Follow the food, not just the clock.- 01
Prepare mushrooms and aromatics
Trim the enoki base, separate into small loose clusters, wash and drain. Wash and chop scallion and mince garlic. Clean any board or strainer that touched raw mushrooms before using it for cooked ones.
Look forThe mushrooms are separated into small loose clusters with chopped aromatics beside them.
Knife work ↗ - 02
Cook enoki thoroughly
Bring water to a boil, add enoki and separate the clusters. After boiling resumes, set a 2 min check. Continue until every cluster is thoroughly cooked and steaming hot throughout, following package directions; softness alone is insufficient.
Look forClusters are fully separated and evenly softened in actively boiling water.
Boiling ↗ - 03
Drain and mix dressing
Drain thoroughly in a clean strainer and transfer to a clean bowl. In another bowl, mix soy sauce, vinegar, garlic and optional sugar and sesame oil until any sugar dissolves.
Look forCooked mushrooms have no pooled water and the dressing has no visible sugar grains.
Mixing & beating ↗ - 04
Toss and serve promptly
Pour dressing over the enoki, add scallion and optional chili oil and toss gently. Serve after brief cooling, or refrigerate promptly for a chilled dish rather than leaving it at room temperature.
Look forThe dressed enoki strands remain separate with scallion scattered through them.
Mixing & beating ↗
Recipe sources & image information
Adapted from HowToCook / 凉拌金针菇 · HowToCook contributors / Anduin2017/HowToCook · Unlicense
Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.
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