Enoki Mushroom Pancake with Soy Glaze
Simple Enoki Mushroom Pancake with Soy Glaze Made with 1 Pack of Enoki Mushrooms~
Experience the delightful combination of chewy enoki mushrooms and fluffy eggs! This Enoki Mushroom Pancake with Soy Glaze is perfect as a side dish for rice or a snack for kids. The savory and sweet soy glaze enhances the mushroom’s flavor, making a whole pack feel like a generous meal. Try making it easily and quickly!
Main Ingredients- 1 pack Enoki mushrooms (trim the base)
- 2 Eggs
- 1-2 pinches Salt
Soy Glaze Sauce- 2 Tbsp Soy sauce
- 3 Tbsp Water
- 1 Tbsp Mirin (or cooking sake)
- 1 Tbsp Sugar
- 1 tsp Toasted sesame seeds
- 2 Tbsp Soy sauce
- 3 Tbsp Water
- 1 Tbsp Mirin (or cooking sake)
- 1 Tbsp Sugar
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 1 pack of enoki mushrooms. Use a knife to trim off about 1cm from the base of the enoki mushrooms. Gently separate the mushrooms with your hands so they come apart into individual strands. Then, lightly pat them dry with paper towels. (Trimming the base helps the mushrooms separate easily, and drying them prevents oil splattering when frying.)
Step 2
Crack 2 eggs into a bowl and add 1-2 pinches of salt. Whisk the eggs thoroughly with a chopstick or whisk until the yolks and whites are well combined. (Adding a little salt helps to remove any eggy smell and seasons the eggs.)
Step 3
In a small bowl, combine 2 Tbsp soy sauce, 3 Tbsp water, 1 Tbsp mirin, 1 Tbsp sugar, and 1 tsp toasted sesame seeds. Mix well to create the soy glaze sauce. (Mirin helps to remove any unwanted odors and adds a glossy finish, while sugar balances the saltiness of the soy sauce.)
Step 4
Heat a non-stick pan over medium-low heat and add 2-3 Tbsp of cooking oil. Arrange the prepared enoki mushrooms in a circular shape along the edge of the pan, with the trimmed ends facing the bottom of the pan.
Step 5
Pour the whisked egg mixture evenly over the enoki mushrooms, ensuring it fills the gaps. Once the edges of the egg begin to set, gently push the enoki mushrooms towards the center with a spoon or spatula to gather them. Once the bottom is golden brown and the egg is halfway cooked, carefully flip the pancake using a spatula and cook the other side until golden brown. (Keep the heat on medium-low to prevent the egg from burning.)
Step 6
Once the enoki mushroom pancake is golden brown on both sides, push the pancake to one side of the pan. Pour half of the prepared soy glaze sauce into the empty part of the pan. Bring the sauce to a simmer over medium heat and let it reduce slightly.
Step 7
As the sauce thickens slightly, flip the enoki mushroom pancake back and forth in the sauce to coat it evenly. Continue to cook until the sauce is reduced and coats the pancake beautifully. Turn off the heat, cut into desired pieces, and serve. Enjoy your delicious Enoki Mushroom Pancake with Soy Glaze! (You can drizzle any remaining sauce over the top if you like.)
