Remove the roots of the enoki mushrooms and cut into half.
Put all the ingredients except for the mushrooms in a small pan and bring to a boil. Lower the heat to medium, and add the mushrooms while shredding them into small clumps.
Stir for 2 minutes with cooking chopsticks.
Cover with a lid and simmer over low heat for another 2 minutes.
Uncover the pot. If the contents look thick, it's done.
Story Behind this Recipe
This is my mother's recipe. She's a great cook. I've been used to this since I was small, so I can't eat commercial nametake. Even when I'm overseas, this nametake is something I can rely on, so I find it indispensable.
This is the standard recipe at our house, but adjust the amount of mirin and soy sauce to your taste. The recipe uses simple ingredients, so give some variety by adding spices such as shichimi togarashi (chili pepper mix) or doubanjiang (Chinese spicy bean paste) - it's delicious too.