This is the perfect appetizer for any mushroom lover. Since my family loves mushrooms and I love cooking Korean cuisine, why not combine the two together? Crispy on the outside but soft on the inside and paired with the dipping sauce, trust me, you will see mushrooms and pancakes in a whole new way. Oh, one thing to remember, once you make it, you’ll want to keep making it over and over again because it’s that good. I’ll bet $50 on that.
- 200g enoki mushrooms stems removed, rinsed, dried
- 2 tablespoons all purpose flour
- 1 teaspoon sesame oil
- 2 large eggs, beaten
- 2 tablespoons carrot, finely diced or shredded
- 1 tablespoon green onion, finely diced
- 1 teaspoon sea salt (or more to taste)
- Black pepper to taste
- Cooking oil
- 4 tablespoon low sodium soy sauce
- 4 tablespoon water
- 4 tablespoon rice vinegar (or white vinegar)
- 2 tablespoon sugar
- 1 tablespoon sesame oil
- Separate the main cluster of the enoki mushrooms. Place them onto a large clean plate and sprinkle the flour and sesame oil onto the mushrooms, then roll the mushrooms around to coat the flour and sesame oil on its surface thoroughly.
- Combine the beaten eggs, chopped vegetables, salt and black pepper in a mixing bowl then mix them well. Add the flour coated enoki mushrooms into the bowl and soak up the seasoned egg and vegetable mixture.
- On a pan or skillet over medium heat, add the cooking oil and spread it thinly.
- Scoop out spoonfuls of the enoki mushrooms mixture using a spoon. Cook the mushrooms until they turn golden brown then turn them over, roughly 4 minutes each side. When both sides are cooked, remove from the heat.
- Repeat the step 4 with the remaining ingredients. Make sure you add some cooking oil between the batches to avoid burn.
- Serve the enoki mushroom pancakes with Korean pancake dipping sauce. (Pancakes can be served hot or cold)