Savory Mushroom And Edamame Rice Pancakes Recipe

About this recipe

Crispy rice pancakes packed with mushrooms and edamame, served with a tangy soy dipping sauce for a hearty and flavorful breakfast.

Ingredients

• 100 G Hapi Dry Roasted Edamame 100g
• 30G Shiitake Mushrooms, 30G
• 450G Rice Flour, 450G
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Ktc Vegetable Oil
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 100 g Wijaya Coriander Seeds 100G
• - Greenfields Black Peppercorns

Instructions

1. 1. In a large mixing bowl, combine the cooked rice, rice flour, and salt to form a sticky dough-like mixture.
2. 2. Add the finely chopped mushrooms, edamame, scallions, ginger, and garlic to the rice mixture and mix thoroughly.
3. 3. Heat a non-stick skillet and add a small amount of vegetable oil for frying.
4. 4. Scoop a portion of the rice mixture and flatten it into a pancake shape, about 1 cm thick, directly on the skillet.
5. 5. Cook the pancake over medium heat for 3-4 minutes on each side until golden and crispy.
6. 6. Remove the pancakes from the skillet and keep them warm while you prepare the dipping sauce.
7. 7. In a small bowl, mix soy sauce, sesame oil, and black pepper to make the tangy dipping sauce.
8. 8. Garnish the pancakes with fresh coriander leaves if desired and serve hot with the dipping sauce.