Crispy Enoki Mushroom Pancakes with Savory Soy Dipping Sauce
Super Simple Dinner Side Dish! Enoki Mushrooms’ Surprising Transformation: How to Make Enoki Pancakes and a Delicious Soy Dipping Sauce
Does anyone in your household absolutely adore enoki mushrooms? In my home, my husband raves about the chewy texture of enoki mushrooms, especially when added to stews or stir-fries. That’s why we always have enoki mushrooms stocked up! Given the current prices, they’re an affordable and nutritious ingredient. While pondering what to make for dinner tonight, I got a fantastic tip from a neighbor to make enoki mushroom pancakes. They turned out wonderfully crispy when pan-fried and paired perfectly with the dipping sauce, earning a big thumbs-up from my husband! Let me show you how to make these delightful enoki mushroom pancakes and their accompanying dipping sauce.
Main Ingredients
- 1 pack Enoki mushrooms
- 1 Tbsp Pancake mix (buchim garu)
- 1 Egg
Dipping Sauce
- 1/3 stalk Green onion (finely chopped)
- 1 Korean chili pepper (finely chopped)
- 3 Tbsp Soy sauce
- 2 Tbsp Green plum syrup (maesil cheong)
- 1 Tbsp Red pepper flakes (gochugaru)
- 0.5 Tbsp Sugar
- 0.5 tsp Minced garlic
- Pinch of Toasted sesame seeds (for garnish)
- 1/3 stalk Green onion (finely chopped)
- 1 Korean chili pepper (finely chopped)
- 3 Tbsp Soy sauce
- 2 Tbsp Green plum syrup (maesil cheong)
- 1 Tbsp Red pepper flakes (gochugaru)
- 0.5 Tbsp Sugar
- 0.5 tsp Minced garlic
- Pinch of Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the delicious soy dipping sauce to go with the enoki mushroom pancakes. Finely chop 1/3 stalk of green onion and add it to a small bowl. Finely chop 1 Korean chili pepper for a touch of spice, and add it to the bowl as well. Next, pour in 3 tablespoons of soy sauce, 2 tablespoons of sweet green plum syrup, 1 tablespoon of red pepper flakes for a bit of heat, 0.5 tablespoon of sugar for sweetness, and 0.5 teaspoon of minced garlic for aromatic depth. Finally, sprinkle in a pinch of toasted sesame seeds and mix everything well until combined. Your wonderful dipping sauce is ready!
Step 2
Now, let’s prepare the enoki mushrooms. Trim off the tough bottom ends of the enoki mushrooms. Gently shake them to remove any soil or debris stuck between the mushroom caps. Make sure they are clean and ready to use.
Step 3
We’ll separate the enoki mushrooms into portions suitable for pan-frying. Don’t separate them too thinly; aim for pieces about the thickness of your finger. This will help them hold their shape and provide a satisfying texture when cooked.
Step 4
To create a lovely, soft coating, let’s prepare the egg wash. Crack 1 egg into a bowl, add a pinch of salt (or seasoned salt), and whisk it thoroughly with a fork until well combined. This will ensure a moist and flavorful coating.
Step 5
To make dipping the mushrooms easier, it’s helpful to pour the prepared egg wash into a wide-mouthed bowl. This will allow you to coat the enoki mushrooms evenly without making a mess.
Step 6
Next, we’ll lightly coat the enoki mushrooms with flour, like creating a thin batter. Place the separated enoki mushrooms into a zip-top bag or a clean plastic bag. Add 1 tablespoon of pancake mix. Seal the bag, leaving some air inside, and shake it well. This method ensures a light and even coating of flour on all the mushroom strands, which is key to a crispy pancake.
Step 7
Now, heat a pan over medium heat and add a generous amount of cooking oil. Ensuring the oil is hot enough will help the pancakes cook evenly and become golden brown without sticking.
Step 8
Dip the flour-coated enoki mushrooms into the egg wash, ensuring both sides are well coated. Then, carefully place them onto the hot pan to cook. While I initially intended to arrange them in a fan shape, for speed, I gently pressed them down with my hands as they cooked, shaping them loosely. The goal is to achieve a beautiful golden-brown color.
Step 9
If there are any gaps between the enoki mushroom pieces where the egg wash might have missed, use a spoon to gently fill them in with a little extra egg mixture. Flip the pancakes and continue to cook until both sides are golden brown and delicious. This ensures even cooking and a delightful texture.
Step 10
Arrange the perfectly cooked enoki mushroom pancakes neatly on a serving plate. Present them with the prepared dipping sauce, and voilà! A simple yet impressive dinner side dish is complete.
Step 11
These are incredibly simple enoki mushroom pancakes that can be whipped up in no time. Their crispy exterior and chewy interior make them a perfect accompaniment to rice or a delightful snack.
Step 12
As they say, pancakes are best enjoyed hot off the griddle! Making these right before dinner made me crave a glass of makgeolli (Korean rice wine). This was a recipe for simple enoki mushroom pancakes that offered a surprisingly special flavor. Be sure to give it a try!
