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Korean Enoki Mushroom Pancakes
Ingredients
  • 1 pack enoki mushrooms (200 g / 7 ounces), woody stems removed, rinsed and pat dried with kitchen paper
  • 2 Tbsp all purpose flour (or rice flour)
  • 1 tsp sesame oil
  • 2 extra large eggs , beaten
  • 20 g small carrot (0.7 ounces), finely diced
  • 10 g onion (0.4 ounces), finely diced
  • 5 g garlic chives (or green onions)(0.2 ounces), finely chopped
  • ⅛ tsp fine sea salt (or more to taste)
  • A few sprinkles ground black pepper
  • Some cooking oil (I used rice bran oil)
Steps
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