Chewy and Crispy Enoki Mushroom Pancakes
Chewy and Crispy Enoki Mushroom Pancakes
How to Make Delicious Enoki Mushroom Pancakes with a Satisfyingly Chewy Texture
Did you find some lonely enoki mushrooms lingering in your fridge? Transform them into a simple and delicious pan-fried pancake for a delightful side dish! These enoki mushroom pancakes boast a wonderfully chewy texture and an irresistible sizzling sound that will have everyone, even picky eaters, asking for more. Let’s get started on making these flavorful pancakes with their fun, crispy bite!
Ingredients- 1 packet Enoki Mushrooms
- 4 Eggs
- 1/2 tsp Salt or Saeujeot (fermented shrimp paste)
- 3 Tbsp Cooking Oil
- A little Green Onion (finely chopped)
- A little Carrot (finely chopped)
Cooking Instructions
Step 1
1. Trim off the very bottom end of the enoki mushroom packet. Instead of washing them, gently wipe off any debris with a paper towel. This helps maintain their shape and keeps them clean.
Step 2
2. If the mushroom strands are clumped together at the base, gently pull them apart with your hands, following their natural direction. Be careful not to tear them too roughly, as they can become mushy.
Step 3
3. Divide the prepared enoki mushrooms into roughly four portions, each a manageable handful. Place them onto a frying pan and spread them out in a circular shape. (This is for a standard 30cm pan; adjust the quantity if using a smaller one.)
Step 4
4. Once placed in the pan, gently flatten the enoki mushrooms with your hands to resemble a fully bloomed flower. This ensures the egg mixture will coat them evenly later.
Step 5
5. Crack the 4 eggs into a mixing bowl. Add 1/2 teaspoon of salt or saeujeot for seasoning. Using saeujeot will add a delightful umami flavor.
Step 6
6. Add the finely chopped green onion and carrot to the egg mixture. Whisk thoroughly with a fork or whisk to ensure the salt or saeujeot is evenly distributed and doesn’t clump in one spot. The vegetables add lovely color and texture.
Step 7
7. Heat about 3 tablespoons of cooking oil in a frying pan over medium-low heat. Be mindful not to overheat the pan, as the egg could burn too quickly.
Step 8
8. Once you hear a gentle sizzle and feel the heat rising from the pan, pour the prepared egg mixture evenly over the enoki mushrooms. Ensure the mushrooms are well coated by the egg.
Step 9
9. If the egg mixture seems to have pooled on one side, gently tilt or swirl the pan to distribute it evenly across the enoki mushrooms, creating a consistent thickness. This will result in a uniformly cooked and delicious pancake.
Step 10
10. When the bottom of the pancake turns golden brown, you can carefully check by lifting an edge with a spatula. To prevent tearing, you can either carefully flip it or, alternatively, cover the pan with a lid and let it cook on low heat until the top is fully set. Once cooked through, your delicious enoki mushroom pancake is ready to enjoy!
