Enoki Mushroom Egg Pancake

Wash the enoki mushrooms thoroughly, trim the root ends, and slice them into bite-sized pieces.

Beat the eggs and mix well with a pinch of salt.

Add the sliced enoki mushrooms to the beaten eggs and mix together.

Heat cooking oil in a pan over medium heat.

Pour the egg and enoki mushroom mixture into the pan and spread it into a round shape.

Cook until golden brown on both sides.

Place the finished pancake on a plate.