If you’ve only ever used enoki mushrooms in soups or stir-fries before, it’s time to try this enoki pancake recipe. Crispy and flavorful, these delicious kibbles are perfect as a side dish, appetizer or even a hearty breakfast. Let us show you how to make them!
The recipe is super simple: dip enoki mushrooms in a savory pancake batter and pan-fry them until crispy on the outside and chewy on the inside.
Enoki mushrooms, also known as enokitake or gold needle mushrooms, are commonly used in Japanese, Korean, Chinese cuisine and throughout Southeast Asia.
These mushroom pies are inspired by Korean and Japanese omelette-like savory pancakes. And you can make little patties or a big pancake that you cut into squares.
Since we wanted this recipe to be suitable for people with food allergies and vegans, we made the pancakes without egg and gluten.
We made a simple, light pancake batter using just starch, oil, and water to replace eggs and flour. Then we spiced it up with Asian ingredients like soy sauce, ginger, and scallions.
The cool thing about enoki mushrooms is that their thin stems get tangled when cooked. So if you overlap them before frying, they’ll hold together pretty well.
So, forming a latticework out of the mushrooms is a cool trick to make round and sturdy enoki pancakes without eggs. We’ll show you in the following steps!