📝 About This Recipe
Transform humble enoki mushrooms into a stunning plant-based centerpiece that mimics the delicate texture of scallops with a satisfying, savory crunch. These pancakes are a celebration of umami, combining the earthy sweetness of fungi with a vibrant, ginger-soy dipping sauce. Perfectly golden on the outside and tender within, they offer a sophisticated yet approachable way to enjoy the incredible versatility of mushrooms.
🥗 Ingredients
Main Ingredients
- 400 grams Enoki mushrooms (roots trimmed, separated into small bundles)
- 4 stalks Scallions (cut into 2-inch lengths)
- 1 piece Red chili (thinly sliced for heat and color)
The Batter
- 1/2 cup All-purpose flour (sifted)
- 1/4 cup Cornstarch (for extra crispiness)
- 1/2 teaspoon Garlic powder
- 1 teaspoon Toasted sesame oil
- 1/2 cup Ice cold water (crucial for a light batter)
- 1/2 teaspoon Sea salt
- 3-4 tablespoons Neutral oil (for frying (grapeseed or canola))
Ginger-Soy Dipping Sauce
- 2 tablespoons Soy sauce (low sodium preferred)
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup (or honey)
- 1 teaspoon Fresh ginger (grated)
- 1/2 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Prepare the enoki mushrooms by cutting off the woody base (about 1 inch from the bottom). Gently pull the mushrooms apart into small, flat fan-like bundles about 1/2 inch thick.
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2
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, and sesame seeds. Set aside to let the flavors infuse.
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3
In a large mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, and sea salt. Whisk to ensure there are no lumps.
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4
Slowly pour the ice-cold water and sesame oil into the flour mixture. Whisk gently until just combined; do not overmix, as small lumps are fine and help with the texture.
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5
Add the sliced scallions and red chili to the batter, stirring once to coat.
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6
Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat until the oil shimmers.
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7
Take a bundle of enoki mushrooms and dip it into the batter, ensuring the strands are well-coated but allowing excess to drip off.
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8
Carefully place the coated mushroom bundle into the hot skillet, using a spatula to press it down slightly into a flat pancake shape.
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9
Repeat with 2-3 more bundles, being careful not to crowd the pan.
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10
Fry for 3-4 minutes on the first side until the bottom is deeply golden brown and the edges look crisp.
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11
Flip the pancakes carefully and fry for another 2-3 minutes on the second side.
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12
Transfer the cooked pancakes to a wire rack (rather than paper towels) to maintain maximum crispness.
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13
Repeat the process with the remaining mushrooms and batter, adding more oil to the pan as needed.
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14
Serve immediately while hot and crackling, with the dipping sauce on the side.
💡 Chef's Tips
Use ice-cold water for the batter to prevent gluten development, resulting in a much crispier fry. A wire rack is your best friend; placing fried foods on paper towels can trap steam and make the bottom soggy. If your batter feels too thick, add water one teaspoon at a time; it should be the consistency of heavy cream. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend or more rice flour. Don't wash the enoki mushrooms with water; simply wipe them with a damp cloth if needed to avoid excess moisture.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Riesling or a crisp Japanese lager. Serve alongside a bowl of steamed jasmine rice and a side of spicy kimchi. Add a fresh cucumber salad dressed with rice vinegar and chili flakes to cut through the richness. For a fusion twist, serve inside warm tortillas with a drizzle of sriracha mayo as 'mushroom carnitas'. Top with extra fresh cilantro and a squeeze of lime for a bright, zesty finish.