Crispy and Chewy Enoki Mushroom Pancakes Recipe
How to Make Delicious Enoki Mushroom Pancakes
Instead of the usual egg batter, today we’re making enoki mushroom pancakes coated in a special batter made from a mix of glutinous rice flour and chewy wheat flour. They turn out wonderfully golden brown, offering a delightful contrast between a crispy exterior and a chewy interior. These are perfect as a snack or a fantastic accompaniment to makgeolli (Korean rice wine). Try this simple recipe for a wonderfully satisfying dish!
Main Ingredients- 2 packs Enoki mushrooms
- 1 cup Glutinous rice flour
- 1/2 cup Chewy wheat flour (like Korean ‘chalmilgaru’)
- Pinch of salt
Cooking Instructions
Step 1
First, prepare your 2 packs of enoki mushrooms. Trim off about 1cm from the base of each mushroom bunch. Then, gently pull the mushrooms apart with your hands to separate them slightly. This helps the batter coat evenly and ensures they cook through nicely.
Step 2
In a mixing bowl, combine 1 cup of glutinous rice flour and 1/2 cup of chewy wheat flour. Add a pinch of salt for seasoning and lightly mix the dry ingredients together.
Step 3
Now, gradually add water while mixing to form the batter. The key is to achieve a slightly thick consistency that will coat the enoki mushrooms well without being too runny. It should be thick enough to cling to the mushrooms but still pourable. Aim for a consistency where it drips slowly from a spoon.
Step 4
Add the prepared enoki mushrooms to the batter and gently mix to ensure each strand is evenly coated. Be careful not to break the mushrooms too much. This coating is what will make the pancakes crispy when fried.
Step 5
Heat a pan over medium-low heat and add a generous amount of canola oil. Place the batter-coated enoki mushrooms onto the hot pan, arranging them in a way that forms pancake shapes. Keep the heat moderate to prevent the batter from burning too quickly.
Step 6
Once the underside of the enoki mushroom pancakes turns golden brown and crispy, carefully flip them over. Cook the other side until it’s equally golden and crispy. Continue flipping occasionally to ensure even cooking. Your delicious crispy and chewy enoki mushroom pancakes are ready! Serve them hot for the best texture and flavor.
