Enoki Mushroom Pancake with a Hint of Black Pepper (Chicken Nugget Style)
Unique Delicacy! Enoki Mushroom Pancakes with a Chicken Nugget Flavor, Made with Black Pepper
We’re introducing a special recipe for enoki mushroom pancakes that, with the addition of black pepper, achieves a flavor reminiscent of chicken nuggets, a twist on the usual. Inspired by an idea shared by Han Ji-hye on ‘Pyeonstorange’, these pancakes, with their delightful chewiness from the enoki and the fragrant pepper, are perfect as a side dish or a snack for kids. Make these enoki mushroom pancakes that offer a sophisticated taste with simple ingredients right now!
Main Ingredients
- 120g enoki mushrooms
- 2 eggs
- 3 Tbsp potato starch
Cooking Instructions
Step 1
First, prepare the enoki mushrooms. Trim off the base and gently separate the clumped mushrooms. Finely chop them as much as possible. This step is crucial for achieving a texture similar to chicken nuggets.
Step 2
Place the chopped enoki mushrooms in a bowl and add 3 tablespoons of potato starch. Potato starch will add a crispy texture.
Step 3
Mix the enoki mushrooms and potato starch together using your hands, ensuring the starch is evenly coated on the mushrooms. It’s best to make sure the starch adheres well to every strand.
Step 4
In a separate bowl, crack 2 eggs and whisk them well. Pour the whisked eggs into the bowl with the mushrooms and starch mixture. Add 1/2 teaspoon of soy sauce and a pinch of black pepper, then mix everything together to complete the batter. Don’t forget the black pepper; it’s the key ingredient for that chicken nugget-like flavor!
Step 5
Heat a generous amount of olive oil (or cooking oil) in a frying pan over medium heat. Spoon portions of the prepared batter into the hot pan to form pancakes of a moderate size. Cook, flipping occasionally, until both sides are golden brown and crispy. Your delicious enoki mushroom pancakes are ready!
