Enoki Mushroom Pancakes: Crispy Texture and Savory Flavor!
Enoki Mushroom Pancakes: Crispy Texture and Savory Flavor!
Super Simple Enoki Mushroom Pancake Recipe Ready in Minutes
If you have enoki mushrooms and eggs in your fridge, you can whip this up in no time! Introducing enoki mushroom pancakes, featuring a delightful chewy texture and subtle sweetness. Perfect for those busy days when you need a satisfying and delicious meal. This recipe is not only simple but also guarantees great taste, making it a favorite for everyone from kids to adults.
Main Ingredients- 1/2 bundle Enoki Mushrooms (approx. 150g from a standard pack)
- 1 stalk Green Onion (focus on the white part)
- 2 Eggs
Seasoning & Others- 1/3 tsp Salt
- Pinch of Black Pepper (optional, for extra flavor!)
- Generous amount of Cooking Oil (for frying)
- 1/3 tsp Salt
- Pinch of Black Pepper (optional, for extra flavor!)
- Generous amount of Cooking Oil (for frying)
Cooking Instructions
Step 1
First, prepare your ingredients. Wash the green onion thoroughly and finely chop the white part. Trim the base of the enoki mushrooms, separate the strands, and then chop them into lengths of about 1-2 cm. If they are too long, they can be difficult to pan-fry.
Step 2
Place the prepared enoki mushrooms and chopped green onion into a large bowl.
Step 3
Add 1/3 teaspoon of salt to the bowl. You can also add a pinch of black pepper if you like; pepper helps remove any earthy notes from the mushrooms and enhances the overall flavor, making it even more delicious.
Step 4
Crack 2 eggs into the bowl with the other ingredients. Using fresh eggs will result in a better tasting pancake.
Step 5
Using a spatula or chopsticks, gently mix everything together until well combined. Ensure the enoki mushrooms, green onion, and eggs are evenly distributed. Avoid mixing too vigorously to prevent mashing the ingredients.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Sufficient oil is crucial for preventing the pancakes from sticking and ensuring they become nicely crispy. Maintaining medium-low heat is recommended.
Step 7
Once the pan is sufficiently hot, scoop spoonfuls of the enoki mushroom batter and carefully place them onto the hot oil. Shape them into small, flat rounds that are easy to eat. Avoid making them too thick, as this will increase the cooking time and may prevent them from cooking through evenly.
Step 8
Pan-fry over medium-low heat for about 2-3 minutes until the bottom side is golden brown. You’ll know it’s time to flip when the edges start to turn a light brown color.
Step 9
Once the bottom is golden, carefully flip the pancakes. Cook the other side until it is also golden brown and crispy. They are ready when both sides have a beautiful golden hue.
Step 10
Serve the chewy and savory enoki mushroom pancakes warm. They taste even better when paired with a soy-based dipping sauce or ketchup, according to your preference.
