Chewy Enoki Mushroom and Fresh Vegetable Egg Pancake
Chewy Enoki Mushroom and Fresh Vegetable Egg Pancake
Delightful Enoki Mushroom and Vegetable Egg Pancake Loved by All Ages
Here’s a recipe for an enoki mushroom and vegetable egg pancake that’s easy to make with ingredients you have at home. The chewy texture of enoki mushrooms combined with the freshness of various vegetables and the smoothness of egg creates a wonderful dish that everyone, young and old, can enjoy. It’s perfect for a simple breakfast, a great side dish for drinks, or even a nutritious meal for kids. Give it a try!
Main Ingredients- 12 fresh eggs
- 1 carrot
- 2 stalks of green onion
- 3 red bell peppers
- 5 hot green chilies (adjust to your preference)
- 2 packets of enoki mushrooms
Cooking Instructions
Step 1
Crack 12 fresh eggs into a bowl. Use a fork or whisk to break the yolks and beat them until well combined, ensuring the egg whites and yolks are thoroughly mixed. Whisking until smooth is key for a tender pancake.
Step 2
Gently rinse the enoki mushrooms under running water and trim off the root ends. Tear them into bite-sized pieces (about 3-4 cm) with your hands or chop them with a knife. It’s nice to leave them slightly larger for a bit of chewiness.
Step 3
Wash and peel the carrot. Slice the green onions, separating the white and green parts. Finely mince the red bell peppers and hot green chilies. If you like it spicy, add more hot chilies. Mince the vegetables finely so they blend well with the egg mixture.
Step 4
Add the prepared enoki mushrooms and minced vegetables to the bowl with the beaten eggs. Season with a pinch of salt and a pinch of black pepper to balance the flavors, then stir everything together evenly. Adjust seasoning to your liking.
Step 5
Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Ensuring the pan is well-heated will help the pancake cook evenly without burning.
Step 6
Pour ladlefuls of the egg mixture onto the preheated skillet, shaping them into round pancakes. Try to make them relatively thin; this helps them cook through evenly and makes them easier to flip.
Step 7
Once one side is golden brown and the edges start to lift slightly, carefully flip the pancake with a spatula. Before flipping, you can drizzle a little extra oil onto the uncooked side to make it crispier and more flavorful.
Step 8
Transfer the golden-brown, delicious enoki mushroom and vegetable egg pancakes to a serving plate. They are best enjoyed warm to savor the chewy and tender texture. Enjoy your meal!
