Hearty Tuna and Enoki Mushroom Pancakes: Super Easy for Solo Living! Perfect as a Side Dish or Appetizer
Mastering Tuna Pancakes with Enoki Mushrooms: A Comprehensive Recipe Using Canned Tuna
Introducing a satisfying canned tuna dish perfect for those living alone! This ‘Tuna and Enoki Mushroom Pancake’ offers both great taste and nutrition at an affordable price. By combining enoki mushrooms, canned tuna, fresh vegetables like carrots, onions, and bell peppers, and tender eggs, then pan-frying them until golden brown, these pancakes are perfect as a flavorful side dish for rice or an elegant appetizer with drinks. Make your meal special with this simple yet delicious recipe that anyone can follow!
Main Ingredients
- 1 can (approx. 5 oz / 150g) Canned Tuna
- 1/2 medium Onion (approx. 1.8 oz / 50g)
- 1/4 Bell Pepper (yellow and red recommended, approx. 0.9 oz / 25g each)
- Vegetable Oil (generous amount for frying)
Batter Ingredients (Measurements: Tablespoons)
- 2 large Eggs
- 4 Tbsp All-Purpose Flour (or pancake mix)
- 1 Tbsp Cooking Sake (Mirin or other rice wine)
- 1 Tbsp Tuna Extract (or soy sauce)
- 2 large Eggs
- 4 Tbsp All-Purpose Flour (or pancake mix)
- 1 Tbsp Cooking Sake (Mirin or other rice wine)
- 1 Tbsp Tuna Extract (or soy sauce)
Cooking Instructions
Step 1
First, wash all vegetables thoroughly under running water and mince them as finely as possible. You can chop the onion slightly coarser if you prefer a bit of texture. For the canned tuna, drain it using a sieve and gently press with a spoon to quickly and cleanly remove the oil. Removing excess oil ensures the pancakes are not greasy and have a delicate flavor.
Step 2
Trim the base of the enoki mushrooms, then rinse them under cool running water. While rinsing, gently separate the mushroom clusters with your fingers. Chop the separated enoki mushrooms into manageable pieces, about 2-3 cm long. Cutting them too long might affect the shape of the pancakes when frying.
Step 3
In a large bowl, combine the minced vegetables (onion, bell pepper) and the chopped enoki mushrooms. Crack the two fresh eggs into the same bowl.
Step 4
Add the drained tuna to the bowl as well. Now, for the batter base, add 4 tablespoons of all-purpose flour, 1 tablespoon of cooking sake, and 1 tablespoon of tuna extract (or soy sauce if tuna extract is unavailable) for added umami.
Step 5
Using a spatula or spoon, mix all the ingredients thoroughly until well combined. The ideal batter consistency is neither too runny nor too thick; it should be able to drip off a spoon with a slight flow. If the batter is too stiff, add a little more egg or water. If it’s too thin, add a bit more flour to achieve the right consistency.
Step 6
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Use a spoon to scoop portions of the batter and gently shape them into round pancakes on the hot pan. You can make them any size you prefer.
Step 7
Once the bottom of the pancakes turns golden brown and the edges start to look slightly crisp, it’s time to flip them. Be careful not to flip too early, as this might cause them to break apart. Flip them and continue to cook until both sides are a beautiful golden brown and cooked through. Enjoy your delicious Tuna and Enoki Mushroom Pancakes!
