Chewy Enoki Mushroom and Tuna Pancake
Chewy Enoki Mushroom and Tuna Pancake
Hearty Meal Prep: Easy Enoki Mushroom and Tuna Egg Pancake
On days when you’re short on side dish ideas! Enjoy a more satisfying meal with this egg pancake enhanced with enoki mushrooms and tuna.
Ingredients- 1 packet Enoki mushrooms
- 3 Eggs
- 1 can Tuna
- A little Chives
- A little Carrot
- A little Salt
- Vegetable oil, as needed
Cooking Instructions
Step 1
First, prepare the enoki mushrooms. Trim off the root end and rinse them lightly under running water. Then, finely chop the mushrooms into bite-sized pieces, about 1-2 cm long. If they are too long, it can be difficult to cook and handle the pancakes, so chopping them appropriately is key.
Step 2
Finely chop the chives and carrots after washing and drying them. The fragrant chives and sweet carrots will enrich the flavor of the pancake. Feel free to use other vegetables you have on hand, such as onions or bell peppers.
Step 3
Crack the 3 eggs into a bowl and add a pinch of salt for flavor. Whisk the eggs thoroughly with a fork or whisk until the whites and yolks are well combined. Add the finely chopped enoki mushrooms and vegetables to the bowl.
Step 4
Mix everything together evenly using a spatula or spoon, ensuring that the egg mixture and chopped ingredients are well incorporated. Thoroughly combining all components is important for even cooking and texture.
Step 5
Drain the oil completely from the can of tuna using a sieve. It’s important to remove all the oil, as any remaining oil can make the pancake taste greasy.
Step 6
Add the drained tuna to the egg and vegetable mixture. Gently break up any large clumps of tuna and mix it evenly throughout the batter. The generous amount of tuna will add a satisfying chew and rich flavor.
Step 7
Heat a generous amount of vegetable oil in a pan over medium heat. Scoop the batter by the spoonful and place it onto the hot pan, forming round, flat shapes. Avoid overcrowding the pan; cook in batches for easier flipping and better results.
Step 8
Once the bottom of the pancakes turns golden brown, carefully flip them over to cook the other side. Maintain medium-low heat to prevent burning. Flip them multiple times as needed to ensure they are evenly cooked to a beautiful golden brown color.
Step 9
When both sides are perfectly golden brown and cooked through, your delicious Enoki Mushroom and Tuna Pancake is ready! It’s wonderful served as is while warm, or with a side of soy-based dipping sauce. Enjoy this simple yet satisfying dish!
