Enoki Mushroom Egg Pancake

Enoki Mushroom Egg Pancake. A savoury, chewy, easy to make pancake made with enoki mushrooms and eggs. Ready in less than 30 minutes and great as a side dish for any meal! Made with 5 ingredients if you don’t count salt & pepper.

INGREDIENTS

• 400 grams enoki mushrooms with ends cut off, washed and sliced into 1 inch pieces
• 2 eggs
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 stalks green onion finely chopped
• ¼ teaspoon black pepper
• vegetable oil

Dipping sauce (mix and serve):

• 2 tablespoon regular soy sauce
• 2 tablespoon Chinese black vinegar or Chinkiang vinegar
• 1 teaspoon sesame oil
• Sesame seeds for garnish

INSTRUCTIONS 

1. Cut the rooted ends of your mushrooms off (about 1.5 inches).
2. Slice them into 1 inch long pieces. Give it a thorough rinse in cold water and let the excess water strain.
3. In a large mixing bowl, mix together enoki mushrooms, eggs, flour, chopped green onions, salt, and black pepper.
4. Mix until well combined and sticky.
5. In a non-stick pan over medium heat, add 2 tablespoon of oil. Add half of your batter into the pan and spread it evenly into a circle. Cover with a lid. Fry on each side until golden brown, about 4-5 minutes. Keep monitoring.
6. To flip the pancake, slide the pancake onto a plate then flip the pancake back into the pan with the plate. Fry on the other side for 4-5 minutes until golden brown covered.
7. Slice and enjoy with dipping sauce!