Easy Enoki Mushroom Egg Pancakes

Name: Easy Enoki Mushroom Egg Pancakes (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup vegetable oil (or any neutral oil); 14 oz enoki mushrooms; 2 green onion (finely chopped); 2 large eggs; 1/4 cup all-purpose flour; 1/4 cup cornstarch; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp regular soy sauce (or light soy sauce); 2 tbsp rice vinegar; 1 tsp sesame oil (toasted kind); 1 tsp white granulated sugar; 1/4 tsp sesame seeds (toasted kind)

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Crispy, golden-brown enoki mushroom pancakes with a chewy center, served with a savory homemade dipping sauce. This easy enoki mushroom egg pancake recipe is great as a snack, appetizer, or side dish. I pat the mushrooms dry before mixing them into the batter so the pancakes turn out crispy instead of soggy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Enoki mushroom egg pancakes are a Korean-inspired savory pancakes made with enoki mushrooms, eggs, flour, and green onions. They're pan-fried until golden brown and served with a soy vinegar dipping sauce.

This recipe was inspired by my love for Korean savory pancakes. After making these dishes so often, I wanted to create a mushroom version using enoki mushrooms. I love the little crunchy pops from the mushrooms in every chewy bite!

When I make these pancakes, I fry them in enough oil to develop a crispy, golden-brown exterior. I also let the bottom form a firm crust before flipping so the pancake holds together without breaking apart.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Enoki Mushrooms: Choose fresh, firm, white mushrooms without sliminess or discoloration. Rinse under cold water, drain well, and pat dry before trimming the tough base to prevent soggy pancakes.
Green Onions: Or substitute with finely chopped white onions.
Large Eggs: Help bind the mushrooms and flour together so the pancakes hold their shape.
All-Purpose Flour: Helps bind the pancake batter together.
Cornstarch: To help create a light, crispy exterior. Potato starch also works.
Salt & Black Pepper
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Dipping Sauce

Regular Soy Sauce: Light or low-sodium soy sauce also works.
Rice Vinegar: Adds tanginess to balance the savory soy sauce. Apple cider vinegar also works.
Toasted Sesame Oil: Adds a rich, nutty flavor to the dipping sauce.
White Granulated Sugar: Balances the saltiness of the soy sauce and the tanginess of the vinegar. Cane sugar also works.
Toasted Sesame Seeds (optional): For a little extra nutty flavor.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Dry the mushrooms thoroughly to remove excess moisture so the pancakes brown instead of becoming soggy.
Cut the mushrooms into shorter pieces so they distribute evenly throughout the batter.
Don't skimp on the oil because enough oil helps create a crispy, golden-brown crust.
Let the bottom crust form before flipping so the pancake holds together without breaking.
Use a large spatula when flipping to support the pancake and prevent it from breaking.

Instructions

Below are step-by-step instructions on how to make enoki mushroom pancakes:

Trimming and cutting enoki mushrooms into smaller pieces.

Prepare the mushrooms: Rinse the enoki mushrooms under cold running water, drain well, and pat dry with clean paper towels to remove excess moisture. Trim off about 1.5 inches from the tough base and cut the mushrooms into 1-inch pieces.

Mixing enoki mushrooms, eggs, flour, cornstarch, and green onions into pancake batter.

Make the pancake batter: In a large mixing bowl, combine the enoki mushrooms, eggs, all-purpose flour, cornstarch, green onions, salt, and black pepper. Mix until the mushrooms are evenly coated and the batter is sticky.

Frying enoki mushroom egg pancake until golden brown on the bottom.

Fry the first pancake: Heat 2 tablespoon of vegetable oil in a 10-inch nonstick pan over medium heat, swirling the pan to evenly coat the bottom. Add half the batter and spread it evenly into a circle with a spatula. Fry for about 5-7 minutes until the bottom is golden brown and a firm crust forms.

Flipped enoki mushroom egg pancake frying until golden brown.

Flip and fry: Carefully flip the pancake with a large spatula. Alternatively, slide it onto a large plate, place the pan upside down over the plate, and carefully flip both together to return the pancake to the pan. Pour another 2 tablespoon of oil around the edges and fry for about 4-6 minutes until golden brown on the other side.

Golden-brown enoki mushroom egg pancakes cut into squares.

Cook the second pancake: Transfer the cooked pancake to a plate. Repeat Steps 3-4 with the remaining batter and 4 tablespoon of oil. Transfer both pancakes to a cutting board and slice into squares with a sharp knife, or cut them into smaller pieces using a pizza cutter or clean kitchen scissors.

Soy vinegar dipping sauce with sesame seeds for enoki mushroom egg pancakes.

Make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sugar, toasted sesame oil, and sesame seeds. Stir until the sugar dissolves. Serve with the warm pancakes.

Storage & Reheating

Refrigerator: Store leftover enoki mushroom egg pancakes in an airtight container in the refrigerator for up to 4 days.
Freezer: I don't recommend freezing these pancakes because the mushrooms can become watery and soften the texture after thawing.
Reheating: Reheat the pancakes in a lightly oiled nonstick pan over medium heat for about 2-3 minutes per side until heated through and crispy. Alternatively, microwave in 1-minute intervals until hot, but the pancakes will be softer.

Pairing Suggestions

Serve enoki mushroom egg pancakes with:

Steamed Rice: Serve with warm rice for a satisfying meal.
Korean Cucumber Salad: Its cool, tangy crunch balances the savory pancakes.
Kimchi: Adds a spicy, tangy contrast to the crispy pancakes.

FAQ

Can I use other mushrooms instead of enoki mushrooms?

I recommend using enoki mushrooms for their thin strands and slightly chewy texture. Other mushrooms have different moisture levels and may not hold together the same way.

Can I make enoki mushroom egg pancakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend and use tamari or gluten-free soy sauce for the dipping sauce.

More Like This

Check out my other Korean pancake recipes:

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