Tuna and Enoki Mushroom Pancake: A Savory and Flavorful Side Dish
Tuna and Enoki Mushroom Pancake [A Healthy Collaboration of Savory Canned Tuna and Enoki Mushrooms! A Delicious Rice Side Dish with Great Texture and Taste!]
Enoki mushrooms have such a wonderful chewy texture, don’t they? Their long, elegant strands make them appealing even to children. Today, I’ve made a tuna and enoki mushroom pancake, adding in some leftover vegetables from the fridge. When you combine enoki mushrooms, various vegetables, and canned tuna into a pancake, it becomes a delicious rice side dish that you’ll find yourself reaching for constantly. It’s not difficult to make either, as you simply mix all the ingredients together and pan-fry them until golden.
Ingredients- 1 can tuna, drained
- 1 bunch enoki mushrooms
- 1/4 red bell pepper
- 1/4 onion
- 5cm piece of carrot
- 10cm piece of green onion
- 3 eggs
- 7 pinches of salt (total)
- 4 pinches of black pepper (total)
- Oil for frying, as needed
Cooking Instructions
Step 1
Prepare 1 bunch of enoki mushrooms. First, trim off the root end and wash them thoroughly. Gently shake off excess water. Chop the enoki mushrooms into bite-sized pieces. This helps ensure they cook evenly and don’t clump together in the pancake.
Step 2
Finely mince 1/4 red bell pepper, 1/4 onion, a 5cm piece of carrot, and a 10cm piece of green onion. Feel free to use any other leftover vegetables you have in your refrigerator, such as zucchini or other mushrooms. Adding a variety of vegetables will enhance the texture and nutritional value of the pancake.
Step 3
Prepare 1 can of tuna, ensuring all the oil is drained. The best way to drain the oil is to wear a disposable glove and squeeze the tuna firmly. Removing the oil is key to achieving a non-greasy and delicate flavor in your pancake.
Step 4
In a large mixing bowl, combine all the minced vegetables. Add the drained tuna and break in 3 fresh eggs. Season with 3 pinches of salt and 2 pinches of pepper. Tip: I generally avoid using flour or pancake mix when making pancakes. The eggs alone provide enough binding to hold everything together. Omitting flour results in a lighter, more savory pancake that is less likely to feel heavy or cause indigestion.
Step 5
Add the remaining 4 pinches of salt and 2 pinches of pepper to the bowl. Gently mix everything together with a spatula or spoon until well combined. Be careful not to overmix; you just want the ingredients to come together into a batter.
Step 6
Heat a frying pan over medium heat and add a generous amount of oil. Spoon portions of the batter onto the hot pan, shaping them into desired pancake sizes. Cook until golden brown on both sides, flipping carefully. Press down slightly on the edges as they cook to ensure the center is cooked through.
Step 7
And there you have it – a delicious Tuna and Enoki Mushroom Pancake, packed with the savory flavor of tuna and the freshness of vegetables! Because it’s made without flour or pancake mix, relying solely on eggs, it’s exceptionally light and easy on the stomach. It makes a fantastic rice side dish and is also a wonderful accompaniment to a drink. Enjoy this delightful pancake as a satisfying side or a tasty appetizer!
