Chewy Enoki Mushroom and Tuna Pancake: A Special Dish the Whole Family Will Love
Create a Delicious Side Dish for Kids Using Canned Tuna and Leftover Vegetables
When you buy ‘buy one, get one free’ enoki mushrooms or want to use up those leftover vegetables in your fridge, an enoki mushroom and tuna pancake is the perfect solution! When you fry enoki mushrooms with leftover vegetables, canned tuna, or ham, it becomes a wonderful side dish for your table. My husband, who is usually quite critical of food, praised this dish, so I’m sharing it here! It’s so rewarding to hear positive feedback. All you need is one pack of enoki mushrooms, some carrots and green onions from the fridge, a can of tuna for emergencies, eggs, and some pancake mix. Enoki Mushroom and Tuna Pancake ♡ Perfect for the upcoming rainy season, make it warm and delicious for a delightful meal ♡
Ingredients- 1 pack Enoki Mushrooms (including the base)
- 1/2 small Carrot
- 1/2 Green Onion
- 150-200g Canned Tuna (drained)
- 2 Eggs
- 5 Tbsp Pancake Mix
- 1/3 tsp Salt
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s clean the enoki mushrooms. To make cleaning easier, cut off the base while the plastic packaging is still on; this helps keep the mushrooms intact. Gently rinse the enoki mushrooms under running water, carefully separating them with your hands. Once cleaned, lightly drain the excess water. Finely chop the enoki mushrooms into bite-sized pieces. Finely dice the carrot and green onion as well. That’s all the preparation needed!
Step 2
In a bowl, combine the prepared enoki mushrooms, diced carrot, diced green onion, drained canned tuna (150-200g), 2 eggs, 5 tablespoons of pancake mix, 1/3 teaspoon of salt, 2 tablespoons of sesame oil, and a pinch of black pepper. Mix everything thoroughly with a spoon or spatula until well combined. It’s important to ensure the batter isn’t too watery; adjust the consistency as needed.
Step 3
Now it’s time to cook! Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, use a spoon to scoop portions of the batter and place them onto the pan. Form them into round shapes for a nice presentation. Cook over low to medium-low heat to ensure the inside cooks through without burning. Using plenty of oil will result in a crispier, more delicious pancake.
Step 4
Fry until both sides are golden brown and look appetizing. Gently press down with a spatula to ensure even cooking. Once the first side is golden, carefully flip the pancake and cook the other side until it reaches the same color. Once both sides are nicely browned, your delicious Enoki Mushroom and Tuna Pancake is ready! It’s best enjoyed warm.
