Crispy and Delicious Enoki Mushroom and Egg Pancake
Crispy and Delicious Enoki Mushroom and Egg Pancake
Simple Recipe for Enoki Mushroom, Imitation Crab Stick, and Egg Pancake
Here’s a recipe for Enoki Mushroom and Egg Pancake, made even richer with imitation crab sticks for a delightful flavor. It’s perfect as a snack for kids or a quick side dish!
Main Ingredients- 1 packet fresh Enoki mushrooms (trim the base)
- 1 stick Imitation crab stick (finely chopped)
- 4 large Eggs
- 0.2 tsp fine Salt
- Pinch of Black Pepper (0.2 tsp)
- Vegetable oil (for pan-frying)
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients needed for the recipe. Crack the 4 large eggs into a wide bowl. Add 0.2 tsp of fine salt to help balance the flavor and enhance the taste of the eggs.
Step 2
Next, add about 0.2 tsp of black pepper to the egg mixture to add aroma. You can adjust the amount of pepper to your preference.
Step 3
Lightly wash the enoki mushrooms under running water, drain them well, and finely chop them into bite-sized pieces (about 1-2 cm). Add all the chopped enoki mushrooms to the prepared egg mixture.
Step 4
Finely chop the imitation crab stick into pieces similar in size to the mushrooms or as desired, and add it to the egg mixture. Now, use chopsticks or a whisk to thoroughly mix the eggs, enoki mushrooms, and imitation crab sticks until well combined. This will create a smooth and savory batter.
Step 5
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Using enough oil will help achieve a crispier and more delicious pancake.
Step 6
Using a spoon, scoop portions of the batter and place them onto the heated frying pan, forming pancakes of your desired size. Pan-fry for about 2-3 minutes per side, until golden brown and cooked through. Your delicious Enoki Mushroom and Egg Pancakes are ready! They taste best when served warm.
