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10minutes
Cut the umeboshi with kitchen scissors.
Finely chop the enoki mushrooms with the stalks still attached.
Place in a heat-resistant container, cover with plastic wrap, and heat in the microwave at 600W for 2 minutes.
Add soy sauce and umeboshi to 2 and mix.
Add katsuobushi and mix.
Add wasabi and mix to complete.
-Can be stored in the refrigerator for 1 week.
・Umeboshi with 8% salt content is used.
・During step 1, do not remove the umeboshi seeds.
・Use enoki mushrooms without washing.
・You can add the wasabi after cooling the enoki mushrooms.
・You can eat it over tofu, deep-fried tofu, grilled meat, or grilled fish.
・You can put it in tamagoyaki.
・You can arrange it into sushi by pouring hot water.
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