Don't rinse the enoki mushrooms. Cut the root ends off, and cut into 3 sections (brush off dirt with your fingers).
Put the mushrooms and all the ingredients except for the vinegar in a pan over medium heat.
Simmer while stirring to make sure it doesn't burn.
When the sauce starts to thicken, add the vinegar and continue simmering.
When the liquid has reduced and thickened, it's done (steps 2 to 5 take about 5 to 7 minutes).
The packet of enoki mushrooms I used weighed 200 g. If you have 100 g packs use 2, or halve the ingredients.
I use it in various dishes:
Tofu with Nametake and Onsen Egg (Recipe ID: 2115676)
With grated daikon radish for a Japanese style omelet.
Nametake and grated daikon radish spaghetti.
Story Behind this Recipe
I made nametake following kuishinbo san's recipe (Recipe ID: 195005) and it's so easy that I became addicted. It's now a regular stock item at our house and I've adjusted the flavors to suit our tastes. It's closer to store bought quality maybe? In any case, it's really versatile to any dish.
Add the vinegar later. Store in a boiled and disinfected jar in the refrigerator and consume within 10 days. If you are going to consume within 2 or 3 days, you can store in a plastic container.