Enoki Mushroom and Cheese Pancake

Steps

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1. 1
   Chop green onion and add to a bowl. Cut enoki mushrooms into small pieces starting from the top (cutting from the base causes them to fall apart). Add to the bowl.
   ▶ ≈0:18
2. 2
   Season with salt and black pepper, mix well. Add flour (it will absorb moisture from the mushrooms) and continue mixing until evenly combined.
   ▶ ≈1:16
3. 3
   Crack in one egg and mix thoroughly. Optionally press the mixture down lightly to compact.
   ▶ ≈1:40
4. 4
   Add a layer of shredded cheese to the cold pan as the base. Cheese will release oil as it heats, which will cook the pancake without any additional oil.
   ▶ ≈1:52
5. 5
   Turn on the heat and let the pan warm up. Place the enoki mixture on top of the cheese, press gently to compact, and cook on low heat.
   ▶ ≈2:18
6. 6
   Sprinkle a thin layer of cheese on top—this helps bind the mixture and creates a crispy layer when flipped. Adjust the amount of cheese to your preference.
   ▶ ≈2:42
7. 7
   When the cheese edges start to brown, reduce heat to low. Once the bottom is golden, flip the pancake carefully. Cook on low heat until the enoki mushrooms inside are fully cooked.
   ▶ ≈3:06
8. 8
   Remove from pan and plate when the mushrooms are golden. Without any added oil, the final dish is light and not greasy.
   ▶ ≈3:42
9. 9
   Continue cooking the remaining mixture, repeating steps 4-8. Sandwich cheese between the enoki mixture (rather than mixing it in) to use its oil and texture for better results while managing excess moisture.
   ▶ ≈4:00
10. 10
    Flip when nicely browned, press gently to flatten. When the pancake becomes translucent and puffs up slightly, it's ready to serve.
    ▶ ≈5:12