Enoki Mushroom Pancakes: The Ultimate Budget-Friendly Dish That Inhibits Fat Absorption!
King of Cost-Effectiveness and Health: Enoki Mushroom Pancakes That Inhibit Fat Absorption
These Enoki Mushroom Pancakes are crispy on the outside and chewy on the inside, with a savory flavor that gets better with every bite. Thanks to the fat absorption-inhibiting properties of enoki mushrooms, you can enjoy them guilt-free. Made with simple ingredients, they make for a satisfying meal or a perfect snack with drinks. We’ll show you how to make these incredibly easy and delicious pancakes using a golden ratio of pancake mix and tempura flour.
Main Ingredients- 1/2 cup pancake mix
- 1/2 cup tempura flour
- 1 package enoki mushrooms (approx. 100g)
- A little carrot
- 1/4 onion
- 2 Cheongyang chili peppers
- 1 red chili pepper
- 1 egg
- 1/2 cup water (approx. 100ml)
Seasoning for Batter- A pinch of salt
- A pinch of black pepper
Perfect Dipping Sauce: Soy Sauce Mixture- 1 Cheongyang chili pepper (finely chopped)
- A little green onion (finely chopped)
- A little onion (finely minced)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- A pinch of salt
- A pinch of black pepper
Perfect Dipping Sauce: Soy Sauce Mixture- 1 Cheongyang chili pepper (finely chopped)
- A little green onion (finely chopped)
- A little onion (finely minced)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
With just one package of enoki mushrooms, you can easily make about 10 pancakes, making this dish incredibly cost-effective and satisfying. Let’s get started on these delicious pancakes!
Step 2
First, gather all the ingredients for the enoki mushroom pancakes. For the batter, prepare 1/2 cup of pancake mix and 1/2 cup of tempura flour. The star ingredient is 1 package of enoki mushrooms. For vegetables, we’ll use a little carrot, 1/4 onion, 2 Cheongyang chili peppers for a bit of spice, and 1 red chili pepper for color. To bind everything and enhance the flavor, we’ll also need 1 egg and 1/2 cup of water.
Step 3
Now, let’s prepare the vegetables. For the enoki mushrooms, trim off the bottom part and then cut them into 3-4 sections, gently separating the strands. Finely mince the carrot, onion, Cheongyang chili peppers, and red chili pepper. Mincing the vegetables finely will result in a smoother texture and more even cooking for the pancakes.
Step 4
Let’s season the batter for the enoki mushroom pancakes. Add a pinch of salt and a pinch of black pepper to the prepared ingredients to lightly season them.
Step 5
In a large bowl, combine the pancake mix, tempura flour, prepared enoki mushrooms and vegetables, and the egg. Pour in the 1/2 cup of water. Use a frying spatula or a whisk to mix everything together until a batter forms.
Step 6
Adjust the batter consistency by adding more pancake mix or tempura flour if it’s too thin, or a little more water if it’s too thick. A batter that’s too runny might cause the pancakes to fall apart, while one that’s too stiff can make them dense.
Step 7
The ideal batter consistency is slightly thick. Making the batter this way will result in pancakes that are wonderfully crispy on the outside and satisfyingly chewy on the inside – perfection!
Step 8
Now, let’s prepare the pan for frying. Add a generous amount of cooking oil to the pan and heat it over medium heat. Ensuring the pan is sufficiently hot will prevent the pancakes from sticking and help them achieve a beautiful golden-brown color.
Step 9
Using a ladle or a spoon, scoop about one spoonful of the batter onto the hot pan. One spoonful will create a perfect bite-sized pancake.
Step 10
Place several of these spoonfuls of batter onto the pan at once. Cooking multiple pancakes simultaneously will save you time and allow you to quickly prepare a delicious batch of enoki mushroom pancakes.
Step 11
Once the pancakes start to turn golden brown, quickly flip them using a spatula. Since the batter uses pancake and tempura flour, it has less viscosity than regular flour, making it prone to breaking apart. Therefore, flipping them swiftly and confidently is key!
Step 12
Transfer the golden-brown pancakes to a paper towel-lined plate to drain any excess oil. This step ensures they remain extra crispy and less greasy. They are perfect for enjoying as a light snack with a drink!
Step 13
Elevate the flavor of your enoki mushroom pancakes with a special soy sauce dipping sauce! In a small bowl, combine 1 finely chopped Cheongyang chili pepper, a little finely chopped green onion, finely minced onion, 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp tuna extract, 1 Tbsp sesame oil, and 1 Tbsp sesame seeds. Mix well. Dipping the crispy pancakes into this flavorful sauce will double the deliciousness!
Step 14
Half of the year has already passed, but every single day has been precious and meaningful to me. I hope the coming days and the month of July will be filled with continued effort and happiness, just like every day before. Wishing you a fulfilling month where everything goes smoothly. Thank you. ^^
