Chewy Enoki Mushroom and Egg Pancake: A Simple Recipe
Chewy Enoki Mushroom and Egg Pancake: A Simple Recipe
Super Easy Enoki Mushroom and Egg Pancake
Create a delightful Enoki Mushroom and Egg Pancake, where the chewy texture of enoki mushrooms meets the soft embrace of eggs. Perfect as a light meal or a satisfying snack, this recipe is incredibly quick and easy to follow!
Main Ingredients- 1 package Enoki mushrooms (approx. 100g)
- 2 large eggs
Seasoning- Pinch of salt (adjust to taste)
- Pinch of salt (adjust to taste)
Cooking Instructions
Step 1
First, trim the root ends of the enoki mushrooms with a knife to clean them neatly. Rinse them lightly under running water to remove any dirt or debris, then thoroughly pat them dry with paper towels. It’s crucial to remove excess moisture, as any remaining water can make the pancake soggy when cooked. Once prepared, gently separate the enoki mushrooms into individual strands by hand, starting from the base. This helps the seasoning distribute evenly and makes them more flavorful.
Step 2
Now, heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is shimmering and hot, spread the separated enoki mushrooms evenly across the pan in a single layer. Arranging them without clumping is important for an even distribution of egg and makes flipping easier later on.
Step 3
Once the enoki mushrooms are nicely settled in the pan, create a small well in the center and crack one egg into it, then do the same for the second egg. Let the egg whites begin to set slightly, then gently spread the eggs over the mushrooms using a spoon or chopsticks so they are evenly coated. At this stage, sprinkle a pinch of salt to season according to your preference. It’s best to add salt gradually and taste, as too much can make it overly salty.
Step 4
Now, increase the heat slightly and cook until the enoki mushrooms and egg turn golden brown and are cooked through. You’ll know it’s ready to flip when the edges of the egg look set and the pancake starts to gently lift from the pan. Cover the pan and cook for another 2-3 minutes over medium-low heat to ensure the inside is cooked through and moist. Carefully slide a spatula under the pancake along the edges of the pan and flip it over to cook the other side until golden brown.
Step 5
If your enoki mushroom and egg pancake is quite large and feels difficult to flip in one go, don’t hesitate to fold it in half before flipping, or simply cut it in half directly in the pan and flip each piece individually. This approach helps maintain its shape and ensures safe cooking.
Step 6
Once both sides are beautifully golden and cooked, your pancake is ready! Transfer it to a plate while it’s still warm and enjoy. This enoki mushroom and egg pancake is perfect as a snack or a side dish for a meal. It’s wonderfully simple, isn’t it?
