Soak the konbu in water for 1 hour to release the flavor. If you don't have konbu, you can just use water.
Remove the bottom of the enoki mushrooms and cut them in half.
Gently shred the bottom half.
Place the enoki muchrooms, konbu dashi, and konbu into a pot. Skim off the scum from the surface as it simmers.
Once it begins to boil, add all of the flavoring ingredients. Continue simmering with the konbu. When the liquid boils down and becomes thick, turn off the heat.
Put the mushrooms into a sterilized jar and they're done! The flavors will permeate the mushrooms even more after sitting in the refrigerator for 1 night. 1 pack of enoki mushrooms will make about 250 g of nametake mushrooms.
Top a bunch on rice!