Enoki Mushroom Egg Pancake

INGREDIENTS 

• ¼ cup vegetable oil or any neutral oil

Pancake Batter

• 14 oz enoki mushrooms
• 2 large eggs
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 green onion finely chopped
• ¼ teaspoon black pepper

Dipping sauce

• 2 tablespoon regular soy sauce
• 2 tablespoon Chinese black vinegar aka Chinkiang vinegar
• 1 teaspoon sesame oil
• ¼ tsp Sesame seeds optional garnish

INSTRUCTIONS 

1. Trim the ends of the mushrooms off, about 1.5 inches where you see the dirt. Slice mushrooms into 1 inch long pieces. Give them thorough rinse in cold water to remove any odor or dirt and shake out any excess water. Pat dry with clean paper towels.
2. In a large bowl, combine chopped enoki mushrooms, eggs, all-purpose flour, green onions, salt, and black pepper. Mix until well combined and sticky.
3. In a large pan over medium heat, add 2 tablespoon of oil. Add half of the pancake batter into the pan and spread it evenly into a circle with a spatula.
4. Cover with a lid to help cook the mushrooms for about 4-5 minutes until the bottom is golden brown.
5. Flip pancake over with a large spatula or slide it onto a plate and then flip the pancake into the pan. Pour remaining oil around the edges of the pancake. Fry on the other side until the bottom is golden brown, about 4-5 minutes.
6. In a small bowl, combine dipping sauce ingredients.
7. Slice the pancake with a pizza cutting or clean scissors or transfer to a cutting board and slice with a knife. Enjoy with dipping sauce!