Sometimes the best meals come from a fridge clean-out—and that’s exactly how this One-Pot Spicy and Creamy Enoki Mushroom dish was born. I had some leftover chicken sausage and enoki mushrooms hanging around, and instead of letting them go to waste, I threw them together into a cozy, comforting bowl that ended up being so good, I had to write it down.
I’ve seen a viral trend going around of “fiery enoki mushrooms”, and this is a spin off of that. I’m not sure what the viral trend recipes use in the sauce, but this is what I’d imagine, but maybe a tad less “fiery” (although still definitely spicy) because of the Greek yogurt that adds creaminess.
It starts with a quick sear of chicken sausage, though, any protein you have on hand will work—leftover shredded chicken, tofu, ground pork, you name it. The real magic happens when you pour in a sauce that’s creamy, spicy, and a little bit sweet: a mix of Greek yogurt, gochujang, soy sauce, honey, and a splash of water to bring it all together.
Once your protein is cooked, pour the sauce into the pan and layer the enoki mushrooms right on top. They only need a quick simmer to get tender and soak up all that flavor. Spoon it all over a bowl of hot white rice and you’ve got a super satisfying meal. Honestly, I wasn’t expecting much when I threw it together, but this might be my new favorite lazy fridge dinner.
What are Enoki Mushrooms?
Enoki mushrooms, or “enokitake” (榎茸) in Japanese, are a type of mushroom prized for their tender, slightly chewy texture and mild flavor. However, they’re incredibly versatile and can be used in a variety of ways: soups and stews, stir-fries, noodle dishes, and more.
You can usually find enoki mushrooms at:
- Asian grocery stores: This where I almost always purchase them. They’re most reliably stocked here, often near other specialty mushrooms like shiitake or king oyster.
- Large supermarkets: Many larger chains like Whole Foods, H Mart, 99 Ranch, or even some local Safeways and Krogers carry them, especially in the refrigerated produce section.
- Farmers markets or specialty produce stores: Depending on your area, some local growers may sell enoki.
They’re usually sold in small plastic-wrapped bundles and should be firm, white, and not slimy when fresh.
How to Clean and Store Enoki Mushrooms
How to Clean Enoki Mushrooms:
- Trim the base: Cut off the root end (it’s a little dirty and fibrous, as pictured above) using a sharp knife. You’ll see the stems naturally separate.
- Gently rinse: Rinse the mushrooms under cold water or swish them briefly in a bowl of water to remove any dirt. Be gentle as they’re delicate!
- Pat dry: Use a paper towel or clean kitchen towel to lightly pat them dry before cooking.
How to Store Enoki Mushrooms:
- Use within 3 – 5 days for the best texture and flavor.
- Keep them in the fridge, ideally in their original packaging or loosely wrapped in a paper towel inside a paper or perforated plastic bag.
- Avoid sealing them in airtight containers or plastic wrap, as this traps moisture and can cause them to spoil faster.
Recommended Type of Rice to Eat this Dish With
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain or medium-grain rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
One-Pot Spicy and Creamy Enoki Mushrooms
- Total Time: 15 minutes
Description
A cozy one-pot dish made with tender enoki mushrooms and your choice of protein simmered in a spicy, creamy gochujang-yogurt sauce, served over fluffy white rice.
Ingredients
- 1/2 lb chicken sausages (or any protein: ground pork, tofu, leftover chicken, etc.)
- 1 bundle of enoki mushrooms, cleaned and trimmed
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey (substitute sugar)
- 1 cup water
- 2 servings cooked white rice (I recommend Japanese short-grain or medium grain rice for the most authentic Asian experience!)
Instructions
- In a large pan over medium heat, cook your sausage (or protein of choice) until browned and heated through.
- In a small bowl, whisk together the Greek yogurt, gochujang, soy sauce, honey, and water until smooth.
- Pour the sauce into the pan with the cooked protein and stir to coat evenly.
- Lay the enoki mushrooms on top of the sauce and protein without stirring.
- Cover and let simmer for 3 – 5 minutes, or until the enoki mushrooms are tender and just cooked through.
- Spoon everything over bowls of hot white rice and enjoy immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
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