Hello everyone! We're not sure if there are enoki mushroom lovers among MyFood Myanmar's readers. Enoki mushrooms are absolutely delicious with their soft, bundled texture, aren't they?
For readers who love enoki mushrooms above all other mushrooms, we're sharing a recipe for enoki mushroom pancakes.
Ingredients
- Enoki mushrooms – 200 grams
- Wheat flour or rice flour – 2 tablespoons
- Sesame oil – 1 teaspoon
- Eggs (beaten) – 2
- Carrot (finely chopped) – 20 grams
- Shallots (finely chopped) – 10 grams
- Garlic (finely chopped) – 5 grams
- Salt – 1/8 teaspoon
- Chili powder and a little oil
Preparation and Cooking Method
1. Cut off the root ends of the enoki mushrooms and wash thoroughly. Then separate them into many small portions, place them in a large bowl, and sprinkle the wheat flour and sesame oil over them.
2. In a mixing bowl, combine the beaten eggs with the chopped vegetables, salt, and chili powder, and mix well. Add the flour-coated enoki mushrooms into the egg mixture bowl.
3. Heat a flat pan over medium heat, and once the pan is hot, add oil and spread it evenly across the pan.
4. Take a full spoonful of the enoki mushroom mixture from the bowl and place it into the pan. Fry thoroughly until the mushrooms turn golden brown before flipping to the other side. Once both sides are cooked, remove the pan from the heat.
5. Repeat the same process with the remaining enoki mushroom mixture. If there's too little oil between batches, add a little more oil so the pancakes don't stick.
Once done, you can enjoy these delicious enoki mushroom pancakes while they're still warm.
Source: mykoreankitchen.com
