Shiitake Rice Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing leftover rice with finely chopped shiitake mushrooms and egg, then pan-frying until golden.
This savory pancake is made by mixing leftover rice with finely chopped shiitake mushrooms and egg, then pan-frying until golden. The rice is nutty and the mushrooms are pleasantly chewy, making it a great choice for a simple lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 305g serving): 426.1 kcal · protein 13.6g · carbohydrate 69.9g · fat 9.4g · sodium 238.1mg
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: If the rice has become firm, microwave it for 20 seconds to loosen it up and make it easier to mix.
Tips: Keeping the batter from getting too thick helps it cook evenly all the way through.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Shiitake mushrooms — 2 pc
- Egg — 1 pc
- Green onion — 0.3 pc
- Salt — 0.1 tsp
- Cooking oil — 1 tsp