Grilled Enoki Mushroom Skewers

Trim the roots of 400 g of enoki mushrooms, separate them into small bundles, and pat them dry to ensure proper grilling.

Whisk together 30 g of soy sauce, 15 g of Shaoxing wine, 5 g of sugar, 10 g of sesame oil, and 3 g of chili flakes in a bowl.

Heat 20 g of vegetable oil in a pan and flash-fry 20 g of minced garlic and 10 g of ginger for 10 seconds until fragrant.