Enoki Mushroom Gimmari

20230910, #breakfastdiary 841, 25°C/cloudy, 21min/exercise(Y) #EnokiMushroomGimmari — gimmari is always tricky, even now. Wash a bundle of enoki mushrooms clean and roll them in seaweed (gim). Seal the edge with water. Slice like kimbap and coat evenly on all sides with starch. Heat cooking oil in a pan and sear the enoki mushroom rolls. Pour in a mix of 2 water, 1 oligosaccharide syrup, 1/2 soy sauce, 1/2 oyster sauce, 1/2 minced garlic. (A little salty, I think.) Top with chopped scallion. Recipe by @metizen_official.

- 1/2 bundle enoki mushrooms - 2T starch - Oil - Sauce (2T water, 1T oligosaccharide syrup, 1/2T soy sauce, 1/2T oyster sauce, 1/2t minced garlic) - Scallion

1. Prepare a bundle of enoki mushrooms, trim off the roots, place on seaweed, and carefully roll into a round shape. Seal the edge with water. 2. Carefully slice like kimbap and coat with starch. 3. Heat oil in a pan and sear the enoki mushroom rolls from step 2. 4. Pour the sauce over the mushrooms from step 3 and reduce. 5. Plate the mushrooms and top with chopped scallion to taste.

Inspired by @metizen_official