Nutritious and Delicious Pan-Fried Enoki Mushrooms with Tuna
Quick and Tasty Side Dish Using Leftover Tuna and Enoki Mushrooms
Utilize your leftover canned tuna and fresh enoki mushrooms to create a simple yet delightful side dish, perfect as a banchan or even a light snack. This recipe combines the tender texture of enoki mushrooms with the savory flavor of tuna, enhanced by finely chopped vegetables for added texture and taste. It’s an easy way to make a delicious meal out of ingredients you already have.
Main Ingredients
- 1 can Tuna (drained of oil)
- 4 Eggs
- 1 stalk Enoki mushrooms
- A small amount of Carrot (finely minced)
- 1/4 Onion (finely minced)
- 2 Korean chili peppers (adjust to spice preference, finely minced)
Cooking Instructions
Step 1
First, prepare the enoki mushrooms by trimming off the base and lightly rinsing them under running water. Wash the carrot, onion, and Korean chili peppers, then pat them dry. Finely mince all of these vegetables. If you enjoy a spicier kick, feel free to increase the amount of chili peppers or remove the seeds before mincing.
Step 2
Finely mince the prepared carrot and onion. You can also use a mandoline slicer for this. Mincing them as finely as possible will ensure a softer texture in the finished pancakes.
Step 3
Next, mince the Korean chili peppers, removing the seeds if desired. Their spicy aroma will help cut through any richness and add a pleasant zest to the dish.
Step 4
For the enoki mushrooms, remove the root end and separate the stalks. Then, chop them finely with a knife, about 3-4 times. Avoid chopping them too finely, as this can diminish their characteristic texture.
Step 5
In a mixing bowl, add the drained canned tuna. Then, add the minced carrot, onion, Korean chili peppers, and enoki mushrooms. Gently press the tuna with a paper towel to remove excess oil; this will result in a less greasy and more delicate pancake.
Step 6
Crack the 4 fresh eggs into the bowl. Eggs act as a binder, holding all the ingredients together, so don’t skimp on them.
Step 7
Season the mixture with a pinch of salt (or seasoned salt for added flavor) and a dash of black pepper for aroma. Use a spoon or spatula to thoroughly mix all the ingredients together, creating a cohesive batter.
Step 8
Your batter is ready! See how all the ingredients have come together to create an appetizing mixture? Now, all that’s left is to scoop spoonfuls of this batter and pan-fry them into delicious pancakes.
Step 9
Heat a frying pan over medium heat and generously add cooking oil. Sufficient oil is crucial to prevent the pancakes from sticking and to achieve a beautiful golden-brown color. Scoop about a tablespoon of batter onto the hot pan and gently flatten it with the back of the spoon to form a round shape. Fry on both sides until golden brown and cooked through. Enjoy your delicious pan-fried enoki mushrooms with tuna while they are warm!
