Soft and Savory Enoki Mushroom and Egg Pancake
Super Simple Enoki Mushroom Recipe: Chewy Enoki Mushroom and Egg Pancake Without Flour
Introducing a recipe for Enoki Mushroom and Egg Pancake, made even softer and more flavorful by using plenty of eggs instead of flour. The fantastic combination of chewy enoki mushrooms and soft eggs creates a special dish that’s perfect as a snack for kids or a simple accompaniment to drinks. This super simple dish is ready in 5 minutes, so be sure to give it a try!
Essential Ingredients- 1 pack Enoki mushrooms (approx. 100g)
- 2 fresh eggs
- 3 imitation crab sticks (kani kama)
- 5 stalks green onions (scallions)
- A pinch of bell pepper (red, yellow, etc. for color)
- 1 pinch salt, for seasoning
- A dash of black pepper
- 1 Tbsp cooking wine (mirin), to remove eggy smell and enhance flavor
- A little cooking oil, for pan-frying
Cooking Instructions
Step 1
Prepare all ingredients for a delicious and healthy Enoki Mushroom and Egg Pancake. Wash them thoroughly and pat dry, ready for cooking.
Step 2
Shred the imitation crab sticks along the grain into small pieces. Finely chop the green onions and mince the bell pepper. This will improve the texture and visual appeal.
Step 3
To keep the enoki mushrooms intact during cooking, cleanly cut off and discard the root end. While still in the bag, rinse them lightly under running water to remove any debris. Then, cut them into bite-sized pieces (about 2-3 cm in length). Be careful not to cut them too finely, as they might become mushy when cooked.
Step 4
In a wide bowl, crack the 2 fresh eggs. Add 1 tablespoon of cooking wine (mirin) to eliminate any eggy smell and enhance flavor, along with a pinch of salt for seasoning. Gently whisk with a fork or whisk until slightly frothy. Whisking too vigorously can create too much foam, altering the pancake’s texture.
Step 5
Heat about 1-2 tablespoons of cooking oil in a pan over medium heat. Spread the enoki mushrooms evenly in the pan. Sprinkle a little salt over the mushrooms; this helps draw out some moisture, making them chewier.
Step 6
Arrange the finely chopped imitation crab, bell pepper, and green onions evenly over the enoki mushrooms. The ingredients will blend together to create a beautifully colorful pancake.
Step 7
Pour the whisked egg mixture evenly over the enoki mushrooms and other ingredients. The egg mixture will seep between the ingredients, helping them bind together. Keep the heat on medium-low to prevent the eggs from burning.
Step 8
After pouring the egg mixture, use a spatula or turner to shape the pancake into a round form. Gently press the edges to prevent the ingredients from falling out, creating a neat shape.
Step 9
Sprinkle a little black pepper over the top of the pancake to further enhance its aroma. You can also add dried herbs if you like.
Step 10
Once the edges of the pancake start to turn golden brown, carefully flip it over using a spatula. Cook the other side until it’s also golden brown and slightly crispy. Your delicious Enoki Mushroom and Egg Pancake, moist on the inside and crispy on the outside, is now ready!
