Savory Enoki Mushroom Pancakes
Enoki Mushroom Pancakes Even Mushroom Haters Will Love
I made these enoki mushroom pancakes using up some mushrooms from my fridge. They have a wonderful chewy texture and are surprisingly delicious! (Recorded 22.12.22)
Main Ingredients
- 1 pack Enoki Mushrooms (approx. 100g)
- 5 Eggs
- 1 Cheongyang Pepper (optional, for a spicy kick)
- Cooking oil, as needed
Seasoning
- Pinch of salt (approx. 1/2 tsp)
- Pinch of salt (approx. 1/2 tsp)
Cooking Instructions
Step 1
First, gently trim the very bottom of the enoki mushroom roots. Rinse them thoroughly under cold running water. Pat them dry, then chop them into bite-sized pieces, about 2cm long. Cutting them too long can make them difficult to fry.
Step 2
In a bowl, crack the 5 eggs. Add a pinch of salt (about 1/2 teaspoon) and whisk well to combine. If you enjoy a bit of spice, finely mince the Cheongyang pepper and add it to the egg mixture for an extra layer of flavor.
Step 3
Add the chopped enoki mushrooms to the beaten egg mixture. Gently mix them with chopsticks or a spatula, ensuring the mushrooms are evenly coated with the egg batter. Be careful not to mix too vigorously, as this can break down the mushrooms.
Step 4
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Spoon portions of the mushroom and egg mixture into the pan, forming small, round pancakes. Cook for about 3-4 minutes per side, until golden brown and cooked through. Flip carefully and cook the other side until equally golden and crispy.
