Fluffy Enoki Mushroom and Egg Pancakes
How to Make Enoki Mushroom Pancakes with Tuna – Delicious and Easy Recipe
The key to delicious enoki mushroom pancakes is to pan-fry them until golden brown using only egg batter, without any flour. This not only shortens cooking time but also results in a light and savory flavor. Enjoy a delightful dish that’s both quick to prepare and subtly flavored.
Main Ingredients- 1 pack Enoki mushrooms (approx. 100g)
- 1 can Tuna (85g)
- 2 Eggs
- 1/5 Carrot (small)
Seasoning & Others- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
- Cooking oil (for frying), ample amount
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
- Cooking oil (for frying), ample amount
Cooking Instructions
Step 1
Trim the base of the enoki mushroom pack and lightly rinse them under running water. Pat them dry thoroughly with paper towels to prevent the pancakes from becoming soggy. Cut the mushrooms into bite-sized pieces, about 2-3 cm in length, as cutting them too small might diminish their chewy texture.
Step 2
Drain the oil completely from the canned tuna (85g) using a sieve. Removing the oil will prevent the dish from tasting greasy and enhance its clean, savory flavor.
Step 3
Finely julienne the carrot. Aim for about 1-2 mm thickness. If you have perilla leaves (깻잎) on hand, finely julienne them and add them to the mixture for an aromatic boost. Bell peppers or other vegetables can also be used.
Step 4
In a large bowl, combine the prepared enoki mushrooms, julienned carrots, drained tuna, and the 2 eggs. Season with a pinch of salt and a pinch of black pepper. Since tuna is already seasoned, use salt sparingly. Mix everything thoroughly with chopsticks or a spatula until well combined, ensuring there are no clumps of enoki mushrooms.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Scoop portions of the mixture with a spoon and place them in the pan, forming small pancakes. Cook until the egg is set and the edges are golden brown. There’s no need to overcook, as the primary goal is to cook the egg. Flip the pancakes and cook the other side until golden brown. Your delicious enoki mushroom and egg pancakes are ready!
