Coño Kitchen: Enoki Mushrooms wrapped in Jamon Serrano

Words: Dwight Co/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/August 10, 2012

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If you’re familiar with good ‘ol Shabu-Shabu, or Hot Pot (as most coños would prefer calling it), then you’ve probably brushed elbows with the beef or pork-wrapped enoki mushrooms . These bite-sized staples can also be found in most yakitori restaurants such as Nanbantei of Tokyo and Nihonbashi Tei.

In today’s Coño Kitchen, we opted to marry these enoki mushrooms with something more worthy of the name—fine sheets of jamon serrano. At three thousand something per kilogram, you can imagine sinking your teeth in cash-wrapped mushrooms instead.

To those with who like everything seared and flamed, it might seem a bit kadiri because we’re using nothing but raw ingredients in this recipe. In that case, visualize some sashimi. Nothing gross about that naman, di ba? So why cringe at this raw combination when it’s sobrang sarap!

The complementary flavors of the earthy mushrooms and the salty, savory meat that gently eases in through your mouth is like a gentle raincloud firing salty lightning bolts here and there. If you’re the type to go dipping everything in some form of liquid, pair it with the Pesto Sour Cream dip for a truly bongga experience.

Perhaps the best part of this dish is that you don’t have to drag your tita and ask her to make luto this for you. Just make balot the Jamon on the enoki, make it sawsaw in the dip, and voilà! Bon appetit!

Enoki Mushroom wrapped in Jamon Serrano

Yield: 4 servings

Ingredients for the Enoki Mushrooms wrapped in Jamon Serrano

  • 8 slices Jamon Serrano
  • 1 pack enoki mushrooms

Ingredients for the Pesto-Sour Cream Dressing

  • 1/4 cup sour cream
  • 1-2 tbsp pesto
  • Salt and pepper

Procedure for Enoki Mushrooms wrapped in Jamon Serrano

  1. Divide enoki mushrooms into 8.
  2. Wrap each with Jamon Serrano.
  3. You have the option to blanch enoki mushrooms if you want. (The photo above is unblanched.)

Procedure for Pesto-Sour Cream Dressing

  1. Mix together and taste.
  2. Adjust seasonings.
  3. Serve as dip.

Dwight Co

Managing Director/Founder

When he was nine, Dwight stormed the kitchen and proudly cooked himself his first dish, Spam and eggs. Realizing his immense talent for cooking canned food, he co-founded in 2012. Aside from directing's content and design, Dwight also makes websites and runs a tiny ramen house in Burgos Circle called Wrong Ramen. See More.

  • Sonny Thakur


    • Dwight Co


  • Michael Angelo Chua

    Hahahaha the funniest post ever! :)) “Just make the balot of jamon” Winneerrr!!

    • Mikka Wee

      Try making it luto, Michael! It’s really sarap! promise! 

  • Den Alibudbud

    omigod, can i make this tusok-tusok? :p

    in the spirit of wrapped yummy stuff, i propose you try barbecued bacon-wrapped kani. i forget what goes into the dipping sauce but i *think* it involves toyo somehow.

    • Dwight Co

      Bacon-wrapped kani O_O

  • Joey

    Weee!  Time to make balot!

  • Danny Kally

    whahaha very susyal and funny,
     ill take note of this ham ,if ever ill be with the Sy’s , Tan’s and the Ayala’s  i know what to serve. 

    • Dwight Co

      Haha! Try to buy a few to taste first…I didn’t like it when I had it the first time because of its pungent scent. :)

  • Frances Pauline Caluya

    Awesome! Any idea where I could buy Jamon Serrano? I’ve tried it before, but my mum brought it home from Spain that time.

    • Katherine Jao

      Hi Frances! :) You can buy from delis like Santi’s, Bacchus, Terry’s, Dinelli’s and some groceries (Unimart, Rustan’s, S&R).

  • Carl Tomacruz

    ¿Dónde comprasteis el jamón serrano? ¿Y por cuánto?

    • Katherine Jao

      Santi’s, Bacchus, Terry’s. :)

    • Abbu Cabrera

      Carlitos, there’a a pre-packaged one that comes in little cardboard folders in Rustan’s Supermarket deli section. But I’m pretty sure you can afford a whole one and shave it at home at whim. 😛

      • Carl Tomacruz

        Afford a whole leg? Oh how I wish! I don’t think I can air-dry one, let alone store it in my home! It’s just too humid here in Manila.