A chewy, savoury pancake made with enoki mushrooms and eggs with a simple homemade dipping sauce. This quick and easy enoki mushroom egg pancake is ready in 20 minutes with minimal ingredients! Great as a snack, appetizer or side.
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This easy enoki mushroom pancake is made of enoki mushrooms, eggs, flour, cornstarch, salt, green onions, black pepper and fried in oil.
The pancake is served with a simple dipping sauce made of soy sauce, vinegar, sesame oil and sesame seeds.
I love to make this dish anytime I have enoki mushrooms in the fridge. The crunchy pops from the enoki mushrooms in the chewy pancake are so delicious and satisfying!
You can also make these into smaller pancakes or two large pancakes cut into square pieces, so they're easier to enjoy!
This recipe was inspired by my love for savory pancakes in Korean cuisine. Variations include: Garlic Chive Pancake, Scallion Pancake, Kimchi Pancake, or Seafood Pancake.
After making these kind of pancakes so often, I had to make a mushroom version and to my surprise, it was such a hit!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Enoki mushrooms: make sure these are fresh and rinse them with cold water to remove any natural odors. Be sure to strain them well and pat them dry to remove excess moisture. Or as a last resort, substitute with thinly sliced button mushrooms, King oyster mushrooms or seafood mushrooms divided into thinner pieces.
- Large eggs
- All-purpose flour: if you're gluten-free you can substitute with a gluten-free baking flour of your choice like cornstarch, potato starch, or rice flour.
- Cornstarch/potato starch: either will work fine to create a crispy pancake.
- Salt
- Green Onions: or substitute with white onions.
- Black pepper
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Dipping Sauce
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Rice Vinegar: or substitute with rice vinegar, apple cider vinegar or Chinese black vinegar.
- Sesame oil: for that nutty flavor! If you're allergic to sesame, substitute with a neutral tasting oil.
- Sesame seeds: optional garnish
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Rinse the mushrooms as enoki mushrooms always have an odor.
- Make sure to strain out as much excess water in the mushrooms and pat them super dry with clean paper towels. Wet mushrooms will cause for soggy pancakes.
- Use a large non-stick pan for easy frying and clean up.
- Don't skimp on the oil! For a crispy pancake, enough oil is needed.
- Fry the pancake until it's golden brown with a solid crust otherwise it'll break apart when you flip it.
- Use a large spatula to help you flip or slide the pancake onto a large plate and invert the pancake back into the pan.
- Use a sharp knife or pizza cutter to help you cut the pancake into smaller pieces.
Instructions
Below are step-by-step instructions on how to make enoki mushroom pancake:
- Trim the ends of the mushrooms off, about 1.5 inches where you see the dirt.
- Slice enoki mushrooms into 1 inch long pieces.
- Give mushroom pieces a thorough rinse with cold running water to remove any odor or dirt and shake out as much excess water as possible. Pat super dry with clean paper towels to prevent soggy pancakes.
- In a large mixing bowl, combine chopped enoki mushrooms, eggs, all-purpose flour, cornstarch, green onions, salt, and black pepper. Mix until well combined and sticky.
- Heat 2 tablespoon or 30 ml of vegetable oil in a large non-stick pan on medium heat. Add half of the pancake batter into the pan and spread it evenly into a circle with a spatula. Fry until the bottom becomes golden brown, about 5-7 minutes.
- Flip pancake over with a large spatula or slide it onto a plate and then flip the pancake into the pan. Pour 2 tablespoon or 30 ml of vegetable oil around the edges of the pancake. Fry on the other side until the bottom is golden brown, about 4-6 minutes.
- Slice the pancake with a pizza cutter/clean kitchen scissors or transfer to a cutting board and slice into smaller pieces with a sharp knife.
- In a small bowl, combine dipping sauce ingredients and enjoy with pancake!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer-friendly? I don't recommend freezing this mushroom pancake as the mushrooms will become mushy.
Pairing Suggestions
This enoki mushroom egg pancake serves well with Korean side dishes like:
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat. Note: over time the pancake will become naturally soggy.
Yes, feel free to add julienned carrots, onions, thinly sliced bell peppers or chili peppers for spice!
I don't recommend air frying this mushroom pancake because the batter will fall through the grates in the air fryer basket creating a sticky mess.
📖 Recipe
Easy 20-min. Enoki Mushroom Egg Pancake
Ingredients
- ½ cup vegetable oil or any neutral oil
Pancake Batter
- 14 oz enoki mushrooms
- 2 large eggs
- ¼ cup all-purpose flour
- ¼ cup cornstarch or potato starch
- ½ teaspoon salt
- 2 green onion finely chopped
- ¼ teaspoon black pepper
Dipping sauce:
- 2 tablespoon regular soy sauce
- 2 tablespoon rice vinegar or white vinegar/apple cider vinegar/Chinese black vinegar
- 1 tablespoon sesame oil
- ¼ tsp sesame seeds optional garnish
Instructions
- Trim the ends of the mushrooms off, about 1.5 inches where you see the dirt.
- Slice enoki mushrooms into 1 inch long pieces.
- Give mushroom pieces a thorough rinse with cold running water to remove any odor or dirt and shake out as much excess water as possible. Pat super dry with clean paper towels to prevent soggy pancakes.
- In a large mixing bowl, combine chopped enoki mushrooms, eggs, all-purpose flour, cornstarch, green onions, salt, and black pepper. Mix until well combined and sticky.
- Heat 2 tablespoon or 30 ml of vegetable oil in a large non-stick pan on medium heat. Add half of the pancake batter into the pan and spread it evenly into a circle with a spatula. Fry until the bottom becomes golden brown, about 5-7 minutes.
- Flip pancake over with a large spatula or slide it onto a plate and then flip the pancake into the pan. Pour 2 tablespoon or 30 ml of vegetable oil around the edges of the pancake. Fry on the other side until the bottom is golden brown, about 4-6 minutes.
- Slice the pancake with a pizza cutter/clean kitchen scissors or transfer to a cutting board and slice into smaller pieces with a sharp knife. Repeat the process for the remaining pancake.
- In a small bowl, combine dipping sauce ingredients and enjoy with pancake!
Never Ending Journeys
Mmmm, I would love to try this enoki mushroom pancake! Looks so flavorful and like the ultimate breakfast!
Rosemary
OMG This sounds sooo delicious! I have been craving mushrooms constantly! They are so good and good for you
Heidi | The Frugal Girls
Making this with just 5 ingredients really makes this so much easier to make on a busy day... and your dipping sauce compliments this dish so perfectly!
Sherri
I love mushrooms but have to say I have never had the enoki variety. I will have to try them! Your pancake looks amazing and the sauce sounds so flavorful. This would be a perfect lunch to change things up!