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    Home » Recipes » Asian

    Enoki Mushroom Egg Pancake

    Last Modified: November 18, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    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.

    Enoki Mushroom Egg Pancake

    This enoki mushroom pancake recipe is something I make anytime I have enoki mushrooms in the fridge. I love this dish because it's made with ingredients that you would have most of the time, such as eggs, flour, green onions, oil, black pepper and salt.

    You can make them into mini sized pancakes or two large pancakes that you can cut into squares for ease of eating. I like making the bigger version because there's less action involved. Yes that's how lazy I can be sometimes.

    Enoki Mushroom Egg Pancake

    This enoki egg pancake is a great side dish for an Asian breakfast, lunch or dinner and apparently Korea has their own version of this too!

    I also share other savoury pancake recipes below so don't forget to check them out!

    Enoki Mushroom Egg Pancake

    Other recipes you may like!

    GREEN ONION CHIVE PANCAKE
    GAMJAJEON (KOREAN POTATO PANCAKES)
    KOREAN SHRIMP LEEK PANCAKE
    BROCCOLI POTATO LATKES
    CHIVE POTATO LATKE

    For this recipe

    You will need the following ingredients for my enoki mushroom egg pancake:

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

    Dipping sauce:

    • 2 tablespoon soy sauce
    • 2 tablespoon ChinKiang Vinegar
    • 1 teaspoon sesame oil
    • Sesame seeds for garnish

    How to make enoki mushroom pancakes

    Cut the rooted ends of your mushrooms off (about 1.5 inches). Slice them into 1 inch long pieces. Give it a thorough rinse in cold water and let the excess water strain.

    enoki mushrooms ends cut off
    cut into 1 inch long pieces
    rinse enoki mushrooms

    In a large mixing bowl, mix together enoki mushrooms, eggs, flour, chopped green onions, salt, and black pepper. Mix until well combined and sticky.

    add ingredients into bowl
    mix

    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.

    fry Enoki Mushroom Egg Pancake
    cover with a lid

    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.

    fry Enoki Mushroom Egg Pancake until golden brown

    Slice and enjoy with dipping sauce!

    slice
    dipping sauce for Enoki Mushroom Egg Pancake

    Give it a try!

    Well I hope you give my Enoki Mushroom Egg Pancake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    enoki mushroom egg pancake

    Easy Enoki Mushroom Egg Pancake

    christieathome
    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course dinner, lunch, Side Dish
    Cuisine Chinese, korean
    Servings 2 large pancakes
    Calories per serving 254 kcal

    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
     

    • Cut the rooted ends of your mushrooms off (about 1.5 inches).
      enoki mushroom egg pancake
    • Slice them into 1 inch long pieces. Give it a thorough rinse in cold water and let the excess water strain.
      enoki mushroom egg pancake
    • In a large mixing bowl, mix together enoki mushrooms, eggs, flour, chopped green onions, salt, and black pepper.
      enoki mushroom egg pancake
    • Mix until well combined and sticky.
      enoki mushroom egg pancake
    • 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.
      enoki mushroom egg pancake
    • 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.
      enoki mushroom egg pancake
    • Slice and enjoy with dipping sauce!
      enoki mushroom egg pancake
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Large Non-Stick Pan
    Measuring Set
    Thin Bladed Spatula
    Cutting Board
    Santoku Knife
    Nutrition
    Calories: 254kcal | Carbohydrates: 33g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1662mg | Potassium: 805mg | Fiber: 3g | Sugar: 5g | Vitamin A: 359IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 4mg
    Course dinner, lunch, Side Dish
    Cuisine Chinese, korean
    Keyword enoki egg pancake, enoki mushroom egg pancake, enoki mushroom korean pancake, enoki mushroom pancake recipe, enoki mushroom pancakes

    Suggested Products

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      Mongolian Chicken
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sherri

      November 19, 2020 at 9:40 am

      5 stars
      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!

      Reply
    2. Heidi | The Frugal Girls

      November 23, 2020 at 4:11 pm

      5 stars
      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!

      Reply
    3. Rosemary

      December 07, 2020 at 5:36 pm

      5 stars
      OMG This sounds sooo delicious! I have been craving mushrooms constantly! They are so good and good for you

      Reply
    4. Never Ending Journeys

      December 17, 2020 at 12:53 pm

      5 stars
      Mmmm, I would love to try this enoki mushroom pancake! Looks so flavorful and like the ultimate breakfast!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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