Ingredients
12 ounces enoki mushrooms
2 each eggs
3 small green onion
4 ounces garlic chives
1 small carrot
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 tablespoon all purpose flour
2 teaspoon rice flour
2 teaspoon sesame oil
2 tablespoon neutral flavored cooking oil
Preparation
Fine chop the onion, garlic chives, and carrot.
Trim and discard the root section from the mushrooms, then wash the Enoki in cold water.
Place the rinsed Enoki into a medium mixing bowl, add the flour and sesame oil, and mix well.
In a separate bowl, beat the egg and chopped vegetables together.
Combine the egg mix with the enoki and mix well.
Cooking
Heat a fry pan over medium heat.
Add cooking oil.
Drop battered enoki into the hot pan by the spoon full (making several small pancakes) and quickly spread the enoki evenly.
Cook until bottom is a light golden brown, then turn and repeat.
Repeat until all of the mixture is cooked.
Serve warm as an appetizer or as part of a ban chan array with a Korean meal.

Serving size: About 5 ounces.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories 117.62
Calories From Fat (53%) 61.82
Calories From Protein (10%) 12.11
Calories From Carbohydrates (36%) 42.36
Calories From Alcohol (1%) 1.32
% Daily Value
Total Fat 7.31g 11%
Saturated Fat 1.08g 5%
Monounsaturated Fat 2.68g
Polyunsaturated Fat 3.09g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 239.64mg 10%
Potassium 434.49mg 12%
Total Carbohydrates 11.36g 4%
Fiber 4.15g 17%
Sugar 4.52g
Sugar Alcohols 0g
Net Carbohydrates 7.21g
Protein 3.82g 8%
Vitamin A 3424.19IU 68%
Vitamin C 30.07mg 50%
Calcium 103.89mg 10%
Iron 1.87mg 10%
Vitamin E 1.14mg 11%
Vitamin D 0IU 0%
Thiamin 0.21mg 14%
Riboflavin 0.17mg 10%
Niacin 1.39mg 7%
Vitamin B6 0.21mg 11%
Folate 104.68mcg 26%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.28mg 3%
Vitamin K 222.96mcg 279%
Phosphorus 70.25mg 7%
Magnesium 52.58mg 13%
Zinc 0.81mg 5%
Copper 0.23mg 12%
Manganese 0.84mg 42%
Selenium 1.18mcg 2%
Alcohol 0.19g
Caffeine 0mg
Water 83.34g 0%
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