Enoki Omelette Pancakes
If you’re scolding me for the name right now— just know i’m just as confused as you are . Enoki pancake or enoki omelette— it’s literally the perfect breakfast or snack idea ! The textures are chewy, packed with protein, and so fun to eat ! If you try this, let me know how you liked it ! I love seeing your foodie photos (:
What you’ll need:
Servings: 1-2
4 oz enoki mushrooms
4 eggs
1/2 tsp chicken bullion powder
1/2 tsp white pepper
1/2 tsp soy sauce
2 stalks green onions (chopped)
Sauce:
2 T ponzu
1 tsp sesame oil
1 tsp chili oil
Instructions:
Start off by prepping enoki mushrooms— clean and cut off stem . Discard stem. (Stem is about 1/2 inch off the bottom).
Crack 4 large eggs into a mixing bowl and season with chicken bullion, white pepper, soy sauce, and chopped green onions . Mix well to combine .
Add some olive oil to a skillet pan and heat to high heat . Once oil is heated up, add in enoki mushrooms in a circle (bottom stem part all pointing towards the middle of the pan— creating a spiral effect). Let enoki mushrooms sear for 30 seconds- 1 minute .
Once enoki mushrooms develop a slight golden crust— lower heat to medium-low and add in scrambled eggs mixture . Spread evenly over the enoki mushrooms . Do not disturb until eggs have set and are a little firm .
Turn off heat and using two spatulas— carefully flip eggs . (Its okay if omelette breaks a little because enoki mushrooms should hold it together— we will be slicing into bite-sized squares later) .
Let omelet cool while prepping dipping sauce . In a small dipping bowl, mix together ponzu, sesame oil, and chili oil. Mix well to combine .
Carefully transfer omelet to a cutting board and slice into bite-sized squares . Move them to a serving platter and enjoy with dipping sauce!
*If you want a more filling meal, eat omelette with rice and drizzle sauce over rice and eggs .
