Chewy Enoki Mushroom Pancakes: Super Easy & Delicious!
Chewy Enoki Mushroom Pancakes: A Simple Recipe Using Enoki Mushrooms
Hello everyone! This is Monbeihyang 🙂 Today, I’m sharing a fantastic recipe for enoki mushroom pancakes, a perfect alternative to traditional meat patties! They’re incredibly easy to make, wonderfully delicious, and make a great side dish or snack. Let’s get started on making these delightful pancakes!
Ingredients (Makes approx. 12 pancakes, serving 1-2)
- 1 packet Enoki mushrooms
- 1 stick imitation crab sticks (surimi)
- 1 handful Green onions, finely chopped
- 2 Eggs
- 1 Tbsp Pancake mix (buchim garu)
- 1/3 to 1/2 tsp Salt (adjust to taste)
- Pinch of Black pepper
- Cooking oil, as needed
Cooking Instructions
Step 1
First, rinse the enoki mushrooms and trim off the root. Cut them into 3-4 sections, then gently pull apart the mushroom strands with your fingers. Cut the imitation crab sticks to a similar length as the enoki mushrooms and shred them. Finely chop the green onions.
Step 2
In a bowl, combine the separated enoki mushrooms, shredded crab sticks, and chopped green onions. Add the salt and black pepper. It’s best to start with 1/3 tsp of salt and adjust the seasoning to your preference.
Step 3
Gently mix all the ingredients together with your hands until well combined. This step ensures the flavors meld together nicely.
Step 4
Add 1 tablespoon of pancake mix and lightly toss everything together so the mix evenly coats the ingredients. The pancake mix will help bind everything.
Step 5
Finally, crack in the 2 eggs and gently mix with your hands until the egg coats all the ingredients. Be careful not to overmix; a gentle folding motion is best.
Step 6
Your delicious enoki mushroom pancake batter is now ready! It should have a consistency that’s easy to shape.
Step 7
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Spoon portions of the batter onto the hot pan and shape them into small, round pancakes. Cooking over medium-low heat prevents the outside from burning before the inside is cooked.
Step 8
Once the bottom side is golden brown, flip the pancakes and cook the other side until golden brown as well. I made mine a bit larger and thicker, but feel free to adjust the size to your liking.
Step 9
Place the cooked enoki mushroom pancakes on a paper towel or parchment paper to drain any excess oil. (I couldn’t find parchment paper readily available and used aluminum foil in a pinch, but parchment paper is ideal!)
Step 10
Your chewy and flavorful enoki mushroom pancakes are finally complete! They are best enjoyed warm. These are perfect as a snack for kids or as a delicious accompaniment to drinks for adults. Enjoy your meal! ♡
