Chewy Enoki Mushroom Pancakes
Chewy Enoki Mushroom Pancakes
Easy and Delicious Enoki Mushroom Pancake Recipe: Chewy Texture and Rich Flavor!
Here’s a super simple recipe for enoki mushroom pancakes using enoki mushrooms, easily found at any grocery store. Enoki mushrooms are known for their delightful chewy texture, making them a unique ingredient. Unlike other mushrooms, their mild flavor is perfect even for picky eaters. The addition of sesame oil adds a wonderful nutty aroma, creating pancakes that are irresistibly delicious. Let’s make these fantastic enoki mushroom pancakes right now!
Ingredients- 2 packs Enoki mushrooms
- 3 large eggs (or 3-4 medium eggs)
- 3 Cheongyang chili peppers (or substitute with jalapeños)
- 1/2 red bell pepper
- 5 green onions (scallions)
- 1 Tbsp sesame oil
- Pinch of salt (about 2 pinches)
- Cooking oil (generous amount)
- Pinch of black pepper
Cooking Instructions
Step 1
First, trim the tough ends off the enoki mushrooms. Rinse them thoroughly under cold water and then gently pat them dry. Ensuring the mushrooms are well-drained is key to achieving crispy pancakes.
Step 2
Finely chop the enoki mushrooms. While you can leave them longer, chopping them into smaller, manageable pieces will prevent the pancakes from falling apart and make them easier to handle while cooking.
Step 3
Finely chop the green onions and red bell pepper into similar sizes as the enoki mushrooms. For the Cheongyang chili peppers, slice them in half, remove the seeds, and then mince them finely. If you prefer more heat, you can leave the seeds in.
Step 4
In a large mixing bowl, combine the chopped enoki mushrooms, green onions, bell pepper, and chili peppers. Crack in the 3 eggs, add about 2 pinches of salt, 1 tablespoon of sesame oil, and a pinch of black pepper. Adjust the number of eggs based on their size if needed.
Step 5
Mix everything together gently until well combined. The mixture should be moist but not overly wet. You’ll notice the enticing aroma of sesame oil starting to release, making your mouth water.
Step 6
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Spoon the batter onto the hot pan, forming small, round pancakes. Avoid overcrowding the pan so each pancake cooks evenly.
Step 7
Fry the pancakes for a few minutes on each side until they are golden brown and crispy. Make sure the eggs are fully cooked through. Cooking them over medium-low heat ensures the inside is cooked without burning the outside. Enjoy your delicious and chewy enoki mushroom pancakes – they’re incredibly easy to make!
