Enoki mushroom contain strong antioxidant and they taste absolutely amazing in Korean style pancakes ;) !
Today, let's make an easy, crispy, mouth-watering Zucchini and Enoki mushroom pancake.
100 gram of organic enoki mushroom, washed and chopped
1 small zucchini, juliened
3/4 tsp salt
1/4 cup all-purpose flour
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp sesame oil
1. Spray olive oil on frying pan and use medium heat to stir fry the enoki mushroom for 1 to 2 minutes
2. Use a mixing bowl and put the zucchini strands, salt and flour together, add 1/2 cup of water and pour into the skillet after mixing
3. Spread the batter as thin as possible and cook each side 3 to 4 minutes until the color turns to lightly brown
4. Mix together the rice vinegar, soy sauce and sesame oil as dipping sauce to serve with the pancake
Note: Add a small amount of onion and green onion in the batter to enhance the flavor of the pancake.
Check out the FTLOC Spiral Slicer that turned the zucchini into vegetable strands in seconds:
FTLOC Citrus Sprayer