Crab Stick and Enoki Mushroom Pancake with Doubanjiang
Making a Delicious Crab Stick and Enoki Mushroom Pancake with Doubanjiang – A Flavorful Egg Pancake Recipe
I’m excited to share a recipe for a savory pancake made with leftover crab sticks and a packet of enoki mushrooms from the fridge. The addition of Doubanjiang (spicy broad bean paste) adds a wonderfully complex, spicy, and savory flavor that makes this pancake a delightful treat.
Main Ingredients
- 5 crab sticks (approx. 90g), shredded into bite-sized pieces
- 1 packet (approx. 150g) enoki mushrooms, trimmed and separated into 3-4 sections
- 1 large egg
- 5 perilla leaves (approx. 6g), washed, dried, and thinly sliced
Seasoning Ingredients
- 1 Tbsp oyster sauce
- 1 Tbsp Doubanjiang (spicy broad bean paste)
- 1/2 Tbsp Sriracha chili sauce
- Cooking oil, for frying
- 1 Tbsp oyster sauce
- 1 Tbsp Doubanjiang (spicy broad bean paste)
- 1/2 Tbsp Sriracha chili sauce
- Cooking oil, for frying
Cooking Instructions
Step 1
First, prepare the crab sticks by shredding them into manageable, bite-sized pieces. Shredding them along the natural fibers will give a pleasant texture. Aim for pieces about 2-3 cm long for a good bite.
Step 2
Next, trim the base of the enoki mushrooms. Then, chop them into 3-4 sections. This makes them easier to handle and cook evenly in the pancake.
Step 3
Wash the perilla leaves thoroughly and pat them completely dry. Thinly slice them into strips, about 0.5 cm wide. The aromatic perilla leaves will add a wonderful fragrance and flavor to the pancake.
Step 4
In a large mixing bowl, combine the shredded crab sticks, chopped enoki mushrooms, and sliced perilla leaves.
Step 5
Add the egg to the bowl. Then, stir in the oyster sauce, Doubanjiang, and Sriracha chili sauce. If you are using the optional shiitake mushroom powder, add it now. (Don’t worry if you don’t have shiitake powder; the pancake will still be delicious.) Mix everything together thoroughly with a spatula or spoon until well combined, forming the pancake batter.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Scoop portions of the batter onto the hot pan and flatten them slightly into pancake shapes. Cook for a few minutes until the underside is golden brown and slightly crisp. Carefully flip the pancakes and cook the other side until golden brown and cooked through. Your delicious crab stick and enoki mushroom pancakes are ready to be served!
