Take the roots ends off the enoki mushrooms, and shred. Microwave for 1 1/2 minutes.
Finely julienne the carrot using a vegetable slicer (if using a knife, slice thinly as possible). Sprinkle with salt and leave for a while. Squeeze to remove excess water.
Mix the enoki mushrooms and carrot with the ★ ingredients. Chill very well before serving.
Story Behind this Recipe
This Chinese-style dressing is a staple in our house. I used to use bottled Chinese dressing when I was a newlywed. I took a good look at the ingredients, and thought that I could replace the umami with mentsuyu noodle sauce! So I settled on this ratio. It has more vinegar than the norm.
Even if you cut off the root ends, the enoki mushrooms will be clumped, so be sure to shred apart. Once the enoki mushrooms have absorbed the flavors and have turned brown, the salad is ready to eat. Try tossing shimeji mushrooms, wakame seaweed, green onions, radish sprouts, mizuna greens... anything you like!