Easy Enoki Mushroom Egg Pancakes (30 Minutes)

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• 1/2 cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1/2 cup vegetable oil (or any neutral oil)
• 14 oz enoki mushrooms
  Ingredient note

  Source: 14 oz enoki mushrooms
• 2 each green onion (finely chopped)
  Ingredient note

  Source: 2 green onion (finely chopped)
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 1/4 cup all-purpose flour
  Ingredient note

  Source: 1/4 cup all-purpose flour
• 1/4 cup cornstarch
  Ingredient note

  Source: 1/4 cup cornstarch
• 1/2 tsp salt
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  Source: 1/2 tsp salt
• 1/4 tsp black pepper
  Ingredient note

  Source: 1/4 tsp black pepper
• 2 tbsp regular soy sauce (or light soy sauce)
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  Source: 2 tbsp regular soy sauce (or light soy sauce)
• 2 tbsp rice vinegar
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  Source: 2 tbsp rice vinegar
• 1 tsp sesame oil (toasted kind)
  Ingredient note

  Source: 1 tsp sesame oil (toasted kind)
• 1 tsp white granulated sugar
  Ingredient note

  Source: 1 tsp white granulated sugar
• 1/4 tsp sesame seeds (toasted kind)
  Ingredient note

  Source: 1/4 tsp sesame seeds (toasted kind)

1. Rinse the enoki mushrooms under cold running water, drain well, and pat dry with clean paper towels to remove excess moisture. Trim off about 1.5 inches from the tough base and cut the mushrooms into 1-inch pieces.
2. In a large mixing bowl, combine the enoki mushrooms, eggs, all-purpose flour, cornstarch, green onions, salt, and black pepper. Mix until the mushrooms are evenly coated and the batter is sticky.
3. Heat 2 tbsp of vegetable oil in a 10-inch nonstick pan over medium heat, swirling the pan to evenly coat the bottom. Add half the batter and spread it evenly into a circle with a spatula. Fry for about 5-7 minutes until the bottom is golden brown and a firm crust forms.
4. Carefully flip the pancake with a large spatula. Alternatively, slide it onto a large plate, place the pan upside down over the plate, and carefully flip both together to return the pancake to the pan. Pour another 2 tbsp of oil around the edges and fry for about 4-6 minutes until golden brown on the other side.
5. Transfer the cooked pancake to a plate. Repeat Steps 3-4 with the remaining batter and 4 tbsp of oil.
6. Transfer both pancakes to a cutting board and slice into squares with a sharp knife, or cut them into smaller pieces using a pizza cutter or clean kitchen scissors.
7. In a small bowl, combine the soy sauce, rice vinegar, sugar, toasted sesame oil, and sesame seeds. Stir until the sugar dissolves. Serve with the warm pancakes.