Super Simple Enoki Mushroom Pancake: A Delicious Meal with Chewy Texture and Savory Flavor!
Super Simple Enoki Mushroom Pancake: A Delicious Meal with Chewy Texture and Savory Flavor!
Enoki Mushroom Pancake in a Snap: Using Enoki Mushrooms from Your Fridge
Enjoy the delightful chewy texture and savory flavor of enoki mushrooms with this enoki mushroom pancake. Made with simple ingredients, it’s a perfect side dish for rice or a fantastic accompaniment to Korean rice wine (makgeolli). This recipe is loved by everyone, from kids to adults, so be sure to give it a try!
Ingredients- 1 package Enoki mushrooms (approx. 150g after trimming the base)
- 2-3 fresh eggs
- 1 Tbsp pancake mix (approx. 15g)
- 2 stalks green onions (approx. 10cm length)
- Pinch of salt
- Pinch of black pepper
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the enoki mushrooms. Trim off the bottom 1-2cm of the enoki mushroom bunch. Rinse them lightly under running water and drain thoroughly to remove excess moisture. Then, cut the mushroom caps and stems into 3-4 bite-sized pieces. If you prefer a spicier kick, you can add some finely chopped green chili peppers at this stage for an extra layer of flavor.
Step 2
In a large bowl, combine the cut enoki mushrooms and chopped green onions. Crack in 2 eggs and mix well with the mushrooms and green onions. If the batter seems too thick, feel free to add one more egg to achieve a smoother consistency.
Step 3
Next, add 1 tablespoon of pancake mix. The pancake mix will help bind the ingredients together and contribute to a crispy texture.
Step 4
Add a pinch of salt and a pinch of black pepper to season the mixture. It’s important not to over-salt at this stage.
Step 5
Mix all the ingredients thoroughly with chopsticks or a spatula to form the batter. The best way to check the seasoning is to fry a small portion of the batter first. If it tastes bland, add more salt. If it’s too salty, add another egg to balance the flavor. Don’t worry if it’s a little under-seasoned; you can always dip it in soy sauce. The key is to avoid making it too salty from the start.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Use a ladle or spoon to scoop portions of the batter onto the hot pan and flatten them into small, round shapes. Fry on both sides until golden brown and crispy. Be mindful of the heat to prevent burning.
Step 7
Serve the freshly fried enoki mushroom pancakes on a plate. Your super simple enoki mushroom pancakes are ready to be enjoyed!
