Shiitake Mushroom Pancakes recipe - ingredients, nutrition and when to eat it
Shiitake mushrooms dipped in egg batter and pan-fried until golden. Their pleasantly chewy texture and delicate mushroom aroma make them a good rice side dish…
Shiitake mushrooms dipped in egg batter and pan-fried until golden. Their pleasantly chewy texture and delicate mushroom aroma make them a good rice side dish or a simple dinner accompaniment.
Side dishes · 20 minutes to cook
Nutrition (per 167.5g serving): 196 kcal · protein 11.9g · carbohydrate 16.1g · fat 11.6g · sodium 239.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the shiitake mushrooms dry before using them, as excess moisture prevents the egg batter from sticking.
Tips: If the pan is too hot, the egg coating can burn before the mushrooms cook, so keep the heat at medium-low.
Tips: Score the caps so the thicker parts cook evenly.
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Ingredients (1 serving)
- Shiitake Mushrooms — 4 pc
- Egg — 1 pc
- All-Purpose Flour — 1.5 Tbsp
- Cooking Oil — 0.5 Tbsp
- Salt — 0.1 tsp