Refreshingly flavored enoki and pork

side dish


Enoki Buta(えのき豚)

What kind of dish is enoki buta ??

Buta is the word for pork.

Steamed enoki mushrooms, Chinese cabbage, and pork are topped with grated Japanese radish and ponzu sauce.

I made this using leftover ingredients from making hot pot dishes.

It has a refreshing flavor with ponzu sauce and citrus fruits. Add a little accent with shichimi chili pepper.

This is a menu item that you will want to eat when kabosu and yuzu begin to be distributed and it starts to feel like autumn.

Eat it chilled on hot days and warm on chilly days.

What kind of food is enoki mushroom??

Enoki mushrooms (enokitake) are characterized by their crunchy texture and light taste. In the cold winter, it is an essential ingredient for hot pot dishes.

Natural enokitake produces a pigment called melanin to protect itself from ultraviolet rays, so it looks different from the slender, milky white enokitake you see in stores, and is brown in appearance.

It is also called “yukinoshita” because it grows in cold winter. This means under the snow.

The commonly used white enokitake is cultivated artificially throughout the country, so there is no seasonal season.

The seed is planted in a culture bottle lined with sawdust or rice bran and cultured in a dark room, which gives it its white color.

If you have leftover enokitake, we recommend freezing it. Add it to soups and hot pot dishes while frozen. It is convenient because there is no need to defrost it.

Also, “name take” is a recommended recipe because it can be stored for a long time and tastes delicious. It’s easy because you just boil enokitake with soy sauce and sugar.

Also, “name take” is a recommended recipe because it can be stored for a long time and tastes delicious. It’s easy because you just boil enokitake with soy sauce and sugar.

Nametake recipe will be linked at a later date.

β-glucan, a type of dietary fiber found in all mushrooms, is said to enhance immune function and have cancer-suppressing effects.

Although mushrooms are low in energy and rich in dietary fiber, their prices are low and do not fluctuate throughout the year, so be sure to include them in your menu.

Check out this article about Chinese cabbage. 👉 Chinese cabbage mille-feuille hotpot dish


108kcal Protein 6.6g Fat 5.6g Carb 8.5g Salt Equivalent 1.1g


  • Chinese cabbage 200g
  • enokitake 100g
  • pork shoulder loin 120g
  • sake 30g
  • Japanese daikon radish 300g
  • ponzu 45g
  • shichimi chili pepper(Japanese mixed chili pepper) moderate amount
  • yuzu or kabosu


➀ Cut the Chinese cabbage into pieces about 5 mm wide.

② Cut off the bottom part of the enokitake, then cut it in half.

Mushrooms tend to lose their texture and flavor when washed. Mushrooms you buy at the supermarket are mostly clean, so don’t wash them before using them.

③ Pour 50g of water into a frying pan and place a parchment paper over it.

④ Top with Chinese cabbage, enokitake, and pork shoulder loin and sprinkle with sake.

⑤ Cover and steam for 10 minutes. (You can heat it in the microwave, but the meat will be more tender if you steam it. Be careful not to burn the parchment paper.)

⑥ Peel the Japanese daikon radish and grate it.

⑦ Arrange the Chinese cabbage, enokitake, and pork shoulder loin on a plate, and top with the lightly drained grated radish.

⑧ Squeeze kabosu or yuzu.

⑨ Sprinkle with ponzu sauce and shichimi chili pepper.

Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice. Shichimi chili pepper is a blend of several types of spices. Both can be purchased at supermarkets.