Enoki Mushroom Pancakes
Enoki is both a powerful medicinal mushroom, and a culinary delight- worthy of it’s place in the kitchen.
Unless you’re well versed in fungal cuisine, it’s not always obvious what you can do with these slender white mushrooms.
Here’s a recipe that’s both easy to make, and unbelievably tasty.
- 400g enoki mushrooms (equivalent to 2 packs) woody stems removed, rinsed and pat dried
- 2 Tbsp all purpose flour (or rice flour)
- 1 tsp sesame oil
- 2 extra large eggs, beaten
- 1 medium carrot, julienned
- 1 small onion, finely diced
- 1 toe of minced garlic
- ¼ cup finely grated purple cabbage
- ¼ tsp fine sea salt (or more to taste
- ground black pepper
- Some cooking oil (we used coconut)
- 3 Tbsp coconut sugar
- 2 Tbsp soy sauce
- 2 Tbsp water
- 2 Tbsp rice vinegar
- ½ tsp sesame oil
- ¼ – ½ tsp sambal chili sauce
- ¼ tsp crushed garlic
(For Sauce: Whisk all ingredients together until sugar dissolves.)
- Separate the main cluster of the enoki mushrooms and trim off any woody ends. Sprinkle the mushrooms with flour and sesame oil, then toss to evenly coat.
- In a large bowl combine the remaining pancake ingredients and mix well. Add the flour coated enoki mushrooms into the bowl and toss with the egg mixture until evenly mixed.
- Pre-heat a pan over medium heat, coat with cooking oil.
- Scoop out small spoonfuls of the enoki mixture. Cook the mushrooms until they turn brown then turn them over. When both sides are cooked, remove from the heat.
- Repeat the last step until all of the remaining ingredients are used up. Add additional cooking oil between batched if required.
- Serve the enoki mushroom pancakes with Korean pancake dipping sauce.