Crispy Cabbage, Enoki Mushroom, and Potato Pancake
Simple & Healthy Cabbage, Enoki Mushroom, and Potato Pancake!
This pancake combines the crispiness of cabbage, the chewiness of enoki mushrooms, and the tenderness of potatoes for an exceptional taste and texture. It’s a delightful dish that even toddlers and children can enjoy without worry. Experience a crispy exterior and moist interior with this easy, shredded pancake recipe!
Main Ingredients- 4-5 medium potatoes
- 1/4 head of cabbage
- 1 small packet of enoki mushrooms
Batter and Seasoning- 1.5 to 2 cups pancake mix (buchim garu)
- A little water (for adjusting consistency)
- 2-3 pinches of salt
- Sunflower oil (or cooking oil, generously)
- 1.5 to 2 cups pancake mix (buchim garu)
- A little water (for adjusting consistency)
- 2-3 pinches of salt
- Sunflower oil (or cooking oil, generously)
Cooking Instructions
Step 1
First, let’s prepare the potatoes, which are key to the deliciousness of this pancake. For fresh potatoes, wash them thoroughly and peel them. If using older potatoes, ensure you peel them more carefully.
Step 2
Now, it’s time to shred the potatoes thinly. Using a mandoline slicer will make this quick and uniform. If using a knife, be very careful not to cut yourself while shredding thinly. If the potato shreds are too thick, they will take longer to cook and won’t be as crispy, so aiming for thin shreds is crucial.
Step 3
Gently rinse the shredded potatoes under cold water to remove excess starch, then drain them well in a colander. This step helps prevent the shreds from sticking together and makes the pancake crispier.
Step 4
Next, prepare the enoki mushrooms for a delightful chewy texture. Trim off the base of the enoki mushroom bundle and then tear the mushrooms apart into smaller strands, ensuring they are separated.
Step 5
Shred the cabbage thinly to add a satisfying crunch and sweetness. Aim for a similar thickness to the potato shreds so they blend well with the other ingredients.
Step 6
Let’s make the batter for frying! In a bowl, combine 1.5 cups of pancake mix with 2-3 pinches of salt. Gradually add a little water while mixing, aiming for a thick but pourable consistency, similar to that of a pourable sauce. Be careful not to make the batter too thin, as this can cause the pancake to break when frying.
Step 7
Add all the prepared potato shreds, enoki mushrooms, and cabbage shreds to the batter and mix thoroughly. Ensure all the vegetables are evenly coated with the batter. Heat a frying pan over medium heat and add a generous amount of sunflower oil. Ladle about one scoop of the mixture onto the pan and spread it thinly. Spreading it thinly will result in a crispier pancake.
Step 8
Now, all that’s left is to fry until golden brown and crispy on both sides! Once one side is cooked and the edges look crisp, flip it over and cook the other side until golden brown as well. Enjoy this delicious potato pancake immediately while it’s hot for the best crispy exterior and moist interior experience.
