Chewy and Savory Oyster Mushroom Pancakes
A Simple and Delicious Recipe for Chewy Oyster Mushroom Pancakes
These oyster mushroom pancakes boast a wonderfully chewy texture and rich, savory flavor. They’re a hit with all ages, making them a fantastic side dish for meals or a perfect snack to accompany drinks. The best part? They’re incredibly easy to make with simple ingredients.
Main Ingredients- 1 pack Oyster mushrooms (approx. 200g)
- 2 imitation crab sticks (e.g., surimi)
- 3 eggs
- 1/4 stalk green onion (approx. 10cm length)
- 1 green chili pepper
- 1 red chili pepper
- Cooking oil (for pan-frying)
Seasoning & Batter- 0.3 to 0.5 tsp salt (adjust to taste)
- Pinch of black pepper
- 0.5 Tbsp sesame oil
- 1 Tbsp pancake mix (buchim garu)
- 0.3 to 0.5 tsp salt (adjust to taste)
- Pinch of black pepper
- 0.5 Tbsp sesame oil
- 1 Tbsp pancake mix (buchim garu)
Cooking Instructions
Step 1
First, prepare the oyster mushrooms. Trim off any dirty ends and then gently tear the mushrooms into bite-sized strips by hand. Avoid tearing them too small, as this can affect the texture. Lightly rinse the torn mushrooms under running water and drain them.
Step 2
We’ll use the microwave to pre-cook the mushrooms and reduce their moisture. Place the torn oyster mushrooms in a microwave-safe bowl. Cover loosely with plastic wrap and poke several holes in the wrap with a toothpick to allow steam to escape. (Caution: Tightly wrapping can cause the wrap to burst.)
Step 3
Microwave for about 3 minutes. The cooking time may vary depending on the mushroom quantity and your microwave’s power. The mushrooms should be slightly cooked and release some water.
Step 4
Carefully remove the bowl from the microwave and peel back the plastic wrap. Discard any water that has accumulated at the bottom of the bowl. Let the mushrooms cool slightly.
Step 5
Once the mushrooms are cool enough to handle, gently squeeze them by hand to remove as much excess water as possible. This step is crucial for ensuring the pancakes aren’t soggy and have a pleasant texture.
Step 6
Now, finely chop the squeezed oyster mushrooms with a knife. Aim for a texture that still has a slight bite, rather than a complete paste.
Step 7
Shred the imitation crab sticks into small pieces with your hands. Finely mince the green onion, green chili, and red chili. If you prefer less heat, slice the chilies in half, remove the seeds, and then mince them. This also adds a nice color contrast.
Step 8
In a large mixing bowl, combine the chopped oyster mushrooms, shredded imitation crab, minced chilies, and chopped green onion.
Step 9
Crack the 3 eggs into the bowl with the other ingredients. Add 1 tablespoon of pancake mix. The pancake mix will help bind everything together.
Step 10
Season the mixture for flavor. Sprinkle in a pinch of black pepper, add 0.3 to 0.5 teaspoons of salt (adjust to your preference), and finally, drizzle in 0.5 tablespoon of sesame oil for a nutty aroma.
Step 11
Using a chopstick or spatula, mix all the ingredients thoroughly until well combined, forming a batter. Avoid overmixing; just combine until everything is incorporated.
Step 12
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Lower the heat to medium-low to prevent burning the outside before the inside is cooked. Spoon portions of the batter onto the hot pan, creating pancakes of your desired size.
Step 13
Once one side is golden brown and cooked, carefully flip the pancakes using a spatula or chopsticks. Oyster mushroom pancakes can be a bit fragile, so flip them gently.
Step 14
Cook the other side until it’s also golden brown. You can gently press down on the pancakes with your spatula as they cook to ensure even cooking and a crispier texture.
Step 15
After cooking the first batch, wipe the pan with a paper towel and add a little more oil if needed. Repeat the process with the remaining batter to cook all the pancakes. This keeps the pan clean for subsequent batches.
Step 16
Place the cooked oyster mushroom pancakes on a paper towel-lined plate for a moment to drain any excess oil. This makes them less greasy and more enjoyable.
Step 17
For an extra flavor boost, serve with a simple dipping sauce. In a small dish, mix 1 tablespoon soy sauce, 0.5 tablespoon vinegar, 0.5 tablespoon water, and a little bit of corn syrup or honey. This sweet and tangy sauce perfectly complements the savory pancakes.
