Enoki Mushroom Kimbap
Serves 2
Directions
- 1Cut off the bottom of the enoki mushrooms and wipe with a paper towel, then cut in half.
- 2Cut the kimbap seaweed to the size of the enoki mushrooms, place the enoki mushrooms on top, roll and moisten the end with water to stick.
- 3Cut into appropriate sizes.
- 4Coat the enoki mushroom rolls evenly with potato starch.
- 5Cook in a pan with olive oil until golden brown.
- 6Simmer the sauce briefly, then brush over the cooked enoki mushroom kimbap.
- 7Sprinkle with sesame seeds to finish.
Ingredients
- 2 pieces Enoki Mushrooms
- 2 pieces Kimbap Seaweed
- 2 handfuls Potato Starch
- to taste Sesame Seeds
- 2 tablespoons Water
- 1 tablespoon Minced Garlic
- 1 tablespoon Low-Sugar Oyster Sauce
- 1 tablespoon Allulose
- 0.5 tablespoon Soy Sauce
- 0.5 tablespoon Low-Sugar Chicken Sauce
Tips
- Cutting the enoki mushrooms in half and alternating them makes it easier to cut the ends evenly after rolling.