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Crispy Enoki Mushroom Pancakes with Savory Soy Dipping sauce

Crispy Enoki Mushroom Pancakes with Savory Soy Dipping Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Chinese, Korean
Servings 2 to 3 (makes about 6 small pancakes)

Equipment

  • Nonstick Skillet or Frying Pan A large nonstick skillet helps prevent sticking and makes cleanup easy. A well-seasoned cast-iron pan also works beautifully.
  • Mixing bowls At least two—one for the batter, one for the dipping sauce.
  • Spatula For flipping the pancakes without breaking them.
  • Knife & cutting board For prepping your vegetables and mushrooms.
  • Measuring spoons & cups To ensure everything is perfectly balanced.
  • Whisk or Fork To beat the eggs and mix the batter thoroughly.
  • Fine grater For grating fresh garlic into the dipping sauce.

Ingredients
  

For the Enoki Pancakes

  • 2 bunches enoki mushrooms around 200g each, roots trimmed and separated into small bundles
  • ½ small carrot julienned very thin
  • 2 scallions thinly sliced
  • 1 small red chili optional, thinly sliced
  • 2 eggs
  • ½ cup all-purpose flour
  • ¼ cup rice flour adds extra crispiness
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅓ cup cold water plus more if needed
  • Neutral oil for frying such as vegetable or canola oil

For the Soy Dipping Sauce

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar or honey
  • ½ tsp grated garlic
  • ½ tsp gochugaru Korean red pepper flakes or chili flakes
  • 1 tsp toasted sesame seeds
  • 1 tbsp finely chopped scallions

Instructions
 

Prepare the Enoki Mushrooms

  1. Start by trimming the root ends off the enoki mushrooms. Gently separate them into smaller bundles—this helps the pancakes fry evenly and gives them great texture. Rinse lightly and pat dry with a paper towel to remove excess moisture, which can interfere with crisping.

Make the Batter

  1. In a large mixing bowl, whisk together the eggs, cold water, salt, and black pepper. Add the all-purpose flour and rice flour, and mix just until combined. You want a slightly runny batter—think tempura-style. If it feels too thick, add a splash more water.

Add Vegetables

  1. Toss the enoki mushrooms, julienned carrots, scallions, and sliced chili (if using) into the batter. Mix gently with tongs or clean hands to coat everything evenly.

Fry the Pancakes

  1. Heat a few tablespoons of oil in a nonstick skillet over medium heat. Once hot, scoop about ¼ cup of the mixture into the pan and press lightly to flatten. Fry for 2–3 minutes per side, or until golden brown and crispy. Work in batches so the pan doesn’t get overcrowded, adding more oil as needed.

Drain and Rest

  1. Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Let them rest for a minute or two—this helps them firm up and stay crisp.

Make the Dipping Sauce

  1. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar (or honey), grated garlic, gochugaru, sesame seeds, and chopped scallions. Stir well and set aside.

Serve

  1. Serve the enoki mushroom pancakes hot with the soy dipping sauce on the side. You can garnish with extra scallions or sesame seeds for a finishing touch.