Take out the shirataki from the packet and cut into bite-sized pieces.
Slice the stem of the enoki mushroom and cut in half.
Drain the shirataki from Step 1. Rub with salt, then rinse with water.
*Make sure to drain the water well.
Cook the shirataki from Step 3 in a pot.
*Do not add oil.
When the water is reduced, add vegetable oil. Add the enoki mushrooms from Step 2 and stir fry.
Add the ★ seasonings and continue to stir fry. Don't worry too much about the moisture that's left over.
I tried adding the popular spicy sesame oil from Momoya after Step 6 and it tasted delicious. The crispiness of the garlic was gone, but it was still good.
Story Behind this Recipe
My mother taught me this recipe. With just a few cheap ingredients, you'll have a filling dish.
Also good with carrots and other mushrooms of your choice! Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance. Also good in bentos! (*make sure it isn't dripping in sauce!)