Savory Surimi and Vegetable Egg Pancake
Simple Surimi Egg Dish / Nutritious Surimi and Vegetable Pancake
Try using up any leftover surimi you have with this recipe! We’ve created a delicious surimi and vegetable egg pancake packed with colorful vegetables for both flavor and nutrition. It’s simple to make, perfect as a meal replacement or a snack for kids. Its subtle sweetness and soft texture make it enjoyable for the whole family.
Main Ingredients- 4 fresh eggs
- 4 sticks of imitation crab meat (surimi)
- 1/4 onion
- 1 handful of young king oyster mushrooms (about 30g)
- 1/4 carrot
- 1 Tbsp grapeseed oil
Egg Mixture Seasoning- 50ml milk (for tenderness)
- 1/3 tsp salt (for basic seasoning)
- 1 tsp sugar (for subtle sweetness)
- Pinch of black pepper (a few twists)
- 1 Tbsp cooking wine (like mirin or sake, to remove any fishy odor)
- 50ml milk (for tenderness)
- 1/3 tsp salt (for basic seasoning)
- 1 tsp sugar (for subtle sweetness)
- Pinch of black pepper (a few twists)
- 1 Tbsp cooking wine (like mirin or sake, to remove any fishy odor)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients! Shred or cut the imitation crab meat into bite-sized pieces. Finely julienne or mince the onion, carrot, and young king oyster mushrooms. If the vegetable pieces are too large, they might take longer to cook, so aim for kid-friendly sizes.
Step 2
Crack the 4 fresh eggs into a bowl.
Step 3
Add 50ml of milk to enhance the tenderness of the eggs.
Step 4
Add 1/3 tsp of salt to season the mixture.
Step 5
Stir in 1 tsp of sugar for a hint of sweetness.
Step 6
Add 1 Tbsp of cooking wine to neutralize any fishy smell from the surimi and add a subtle aroma.
Step 7
Finally, add a pinch of black pepper for extra flavor. Gently whisk the mixture until just combined, avoiding over-beating which can make it tough. You want a smooth, well-blended batter.
Step 8
Now, add all the prepared surimi, onion, mushrooms, and carrot to the whisked egg mixture. Mix thoroughly with chopsticks or a spatula until all ingredients are evenly coated in the batter. Ensure everything is well incorporated.
Step 9
Heat a small non-stick pan over medium-low heat. It’s important not to overheat the pan, as the egg can burn quickly. Once the pan is warm, add 1 Tbsp of grapeseed oil and swirl it around to thinly coat the entire surface.
Step 10
Pour the entire egg mixture into the heated pan and gently spread it out evenly. Once the edges start to set, cover the pan with a lid and reduce the heat to low. Let it cook gently until the center is cooked through. Covering the pan creates steam, which helps cook the inside evenly and keeps it moist.
Step 11
After about 3-5 minutes, when the bottom is golden brown and firm, carefully flip the pancake using a spatula. Try to flip it in one smooth motion to prevent it from breaking.
Step 12
After flipping, cover the pan again and cook on low heat until the other side is also golden brown. And your delicious surimi and vegetable egg pancake is ready! Make sure the inside is fully cooked.
Step 13
This pancake can be cut into pieces for serving as a ‘pancake’, or it can be rolled up like a ‘rolled omelet’ (tamagoyaki)! It’s a versatile dish that can be enjoyed in multiple ways from one batter.
Step 14
For a more adult-oriented taste, consider adding finely chopped Korean green chili peppers to the batter. The hint of spice will make it even more savory and refreshing.
Step 15
Enjoy your meal and have a happy and healthy day with this delicious dish! Bon appétit!
