Enoki Mushroom Pancakes

Name: Enoki Mushroom Pancakes
Yield: 200 g
Ingredients: Fried Egg (excluding salt) 100 g; Enoki Mushroom 85 g; Sesame Oil 5 spoon; Apple Vinegar 5 ml; Brewed Soy Sauce 501 5 g

Difficulty EASY 238 kcal

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Ingredients

Main ingredients

Fried Egg (excluding salt) 100 g
Enoki Mushroom 85 g

Seasonings/Sauce

Sesame Oil 5 spoon
Apple Vinegar 5 ml
Brewed Soy Sauce 501 5 g

Nutrition summary

Carbohydrates 13.59 g 22%

Protein 15.05 g 24%

Fat 14.98 g 54%

Serving size 200g

Cooking steps

1

Cut off the root ends of the enoki mushrooms and wash them thoroughly.
2

Crack the eggs into a bowl and season with salt and pepper.
3

Coat the enoki mushrooms evenly with the beaten eggs.
4

Add cooking oil to a pan and preheat it.
5

Place the enoki mushrooms in the pan and pan-fry until golden brown on both sides.
6

Transfer the finished enoki mushroom pancakes to a plate.

Enoki Mushroom Pancakes

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