Delicious and Savory “Kura-mi Jeon” (Crab Stick Pancake)
Easy and Flavorful “Kura-mi Jeon” Recipe
Here’s a simple side dish that’s so irresistibly delicious, it rivals main courses! Introducing “Kura-mi Jeon” – incredibly easy yet wonderfully tasty. The savory flavor of the imitation crab sticks, combined with tender eggs and the pop of sweet corn, makes this a perfect snack for kids or an appetizer for adults. It’s quick to make, so it’s a stress-free option even on busy days.
Main Ingredients
- 10 imitation crab sticks (or surimi sticks)
- 3 eggs
- 1 bunch enoki mushrooms
- 4 Tbsp canned corn (drained)
Cooking Instructions
Step 1
First, place the imitation crab sticks in a bowl and gently shred them by hand along the grain into bite-sized pieces. It’s better to keep some texture rather than mashing them too finely.
Step 2
Trim off the root ends of the enoki mushrooms, rinse them lightly under running water, and drain well. Then, finely chop them with a knife into about 1 cm pieces. Chop the thicker stems a bit smaller.
Step 3
Add the shredded imitation crab sticks, chopped enoki mushrooms, and the well-drained canned corn to the mixing bowl. Ensure the corn is thoroughly drained by placing it in a sieve to prevent the pancake batter from becoming too watery.
Step 4
In a separate small bowl, crack the 3 eggs and beat them thoroughly with a fork or whisk until the yolks and whites are well combined.
Step 5
Pour the beaten egg mixture into the bowl with the other ingredients. Gently mix everything together with a spatula or spoon until well combined. Be careful not to mix too vigorously, as this can break down the texture of the crab sticks.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon the batter into the pan, creating small, round, and flat pancakes. Don’t overcrowd the pan, as this can make them cook unevenly or lose their shape.
Step 7
Cook each side for about 2-3 minutes, or until golden brown and slightly crispy. Adjust the heat as needed, as the moisture from the crab sticks and corn can cause them to brown quickly. Once beautifully cooked, place the “Kura-mi Jeon” on paper towels for a moment to drain excess oil for a lighter taste.
