♥ Enoki Egg Pancakes

 ingredients

 Pan frying the egg and mushroom mixture

   Enoki mushrooms are usually cheap at the grocery store, and great to have in the fridge. I like to throw them into ramen, omlettes, hotpot, soups or stir fries.

   Growing up, my grandma likes to whip up this dish when there was not much food/ingredients left in the fridge to make anything substantial. It was the go to quick dish that everyone likes. I came to realize when I started to try out Korean food, that there was a Korean enoki egg pancake dish. However it was more elaborate than the ones my grandma made at home. In addition to enoki, there would be diced carrots, bell peppers and scallions. 

   The ones made at home is fairly simple. 2-3 packages of mushrooms (they do shrivel down). Cut off the base root ends and wash the mushrooms, I like to wilt them by soaking them in warm water before I dip them in the egg mixture. Crack and mix together 6 whole eggs with salt and pepper to taste. Add the enokis to the egg mixture and coat it evenly. Taking a large spoon , scoop a good amount and lay it down in a hot oiled skillet. You can form the circular shape more easily once it is in the skillet with your spoon. Wait til the one side is golden brown and flip it over and finish off the other side. Hot steam rice and some soy sauce is amazing.♥