Remove 1 inch from the mushroom bases. Rinse the mushrooms gently, then pat them dry.
Divide the enoki into six or so bundles.
A cast-iron skillet on medium heat is used to heat the oil. The mushrooms should cook for two to three minutes with frequent turning.
Cook over low heat for an additional 30 seconds after adding the teriyaki sauce and soy sauce. To taste, increase the sauces.
These tasty Enoki mushrooms can be used to top tofu steaks, add to veggie sushi rolls, or be served over sushi rice. Sesame seeds and chives are used as a garnish.