Sunny Enoki Mushroom Pancake
Sunny Enoki Mushroom Pancake
How to Make Sunny Enoki Mushroom Pancakes – A Visually Stunning SNS Recipe
Pan-fried enoki mushrooms coated in a light egg batter offer a delightful crisp and savory taste that’s always a hit! I was inspired by a beautiful enoki mushroom pancake on social media, shaped like radiating sunbeams, and decided to recreate it. While the ingredients are simple, the presentation makes it feel entirely new and special. To add a pop of color and flavor, I finely chopped red and yellow bell peppers and chili peppers, mixing them into the egg batter. The key to achieving that ‘sunbeam’ effect, with the tips of the enoki mushrooms peeking out, can be a bit tricky. The egg can sometimes spread and hide the mushrooms. It’s best to try and pour the egg mixture more towards the center of the pan. Once the egg is cooked through, your beautiful pancake is ready! Its vibrant appearance is perfect for brightening up a gloomy, rainy day with its savory aroma, reminiscent of sunshine. The crisp texture of the enoki mushrooms combined with the richness of the egg and oil creates a delightful contrast, almost like a soft enoki mushroom omelet. This dish is sure to lift your spirits and add a ray of sunshine to any dreary day, especially during the monsoon season.
Ingredients- 1 pack Enoki mushrooms
- 3 fresh Eggs
- A small amount of Yellow bell pepper, finely minced
- A small amount of Red bell pepper, finely minced
- 1 Green chili (optional, for a spicy kick)
- 1 Garlic chive stalk (optional, for added aroma)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Cooking oil or butter
Cooking Instructions
Step 1
Gently wipe the enoki mushrooms with a damp paper towel to remove any dirt. Avoid washing them under running water, as this can add excess moisture and make the pancake soggy.
Step 2
Trim off about one-third of the tough, woody base from the enoki mushrooms. This makes it easier to separate the mushroom strands.
Step 3
Finely mince the yellow and red bell peppers. If using, also finely mince the green chili and garlic chives. Mincing them finely ensures they integrate well with the egg mixture and add beautiful color.
Step 4
Crack the 3 fresh eggs into a bowl. Add the minced bell peppers, green chili, and garlic chives (if using). Sprinkle in 1 teaspoon of salt. Whisk everything together thoroughly with a fork or whisk until well combined and smooth, ensuring no lumps remain. Mix until the colors are evenly distributed.
Step 5
Gently separate the enoki mushrooms into individual strands by tapping or shaking them. Avoid cooking them in clumps, as they won’t cook evenly and the shape won’t be as appealing.
Step 6
Now, let’s prepare to cook the pancake. Add 2 tablespoons of cooking oil or butter to a frying pan and place the separated enoki mushrooms in the pan *before* turning on the heat. Starting with a cold pan helps prevent the mushrooms from sticking and makes it easier to shape them.
Step 7
Arrange the enoki mushrooms in a circular pattern within the pan, like radiating sunbeams. Try to make the edges slightly thinner and the center fuller for a more attractive presentation.
Step 8
Turn the heat to medium-low. Once the pan is moderately heated, carefully pour the beaten egg mixture over the enoki mushrooms, focusing primarily on the center of the circle. Pouring the egg towards the center helps maintain the beautiful radiating shape and prevents it from spreading too much over the mushroom tips.
Step 9
Maintain medium-low heat to prevent burning. Cover the pan with a lid and let the egg cook completely until set. Cooking with the lid on ensures the egg cooks evenly while keeping the enoki mushrooms delightfully crisp on the inside and creating a tender pancake. This should take about 5-7 minutes. Enjoy your beautiful Sunny Enoki Mushroom Pancake!
