Easy Enoki Mushroom Egg Pancakes (30 Minutes)

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.

5 from 7 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Side Dish

Cuisine Korean

Servings

Calories per serving 155 kcal

Ingredients

½ cup vegetable oil or any neutral oil

Pancake Batter

14 oz enoki mushrooms
2 green onion finely chopped
2 large eggs
¼ cup all-purpose flour
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper

Dipping Sauce

2 tablespoon regular soy sauce or light soy sauce
2 tablespoon rice vinegar
1 teaspoon sesame oil toasted kind
1 teaspoon white granulated sugar
¼ tsp sesame seeds toasted kind

Instructions

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.
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.
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.
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.
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.
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.

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