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 Ginger - 100g
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• 500G Yutaka Sushi Rice
• 1 Bunch Coriander - Bunch
• 100G Heera Black Pepper Powder 100g
• - Ktc Vegetable Oil
• - Kikkoman Soy Sauce
• 450G Rice Flour, 450G
• 200G Biona Organic Edamame Beans
• 300 g Hughes Portabellini Mushrooms 300 G

Instructions

1. 1. Rinse the sushi rice (70 g) and cook it in 140 ml of water, covered, for about 12 minutes; leave to steam for 5 minutes, then let it cool slightly.
2. 2. In a large mixing bowl, combine the cooked rice, rice flour (50 g), a pinch of salt and 2-3 tbsp water to form a sticky dough-like mixture.
3. 3. Finely chop the mushrooms (100 g), spring onions (30 g), ginger (10 g) and garlic (1 clove), and add them with the thawed edamame (100 g) and 1/2 tsp black pepper to the rice mixture; mix thoroughly.
4. 4. Heat a non-stick skillet and add 2 tbsp vegetable oil for frying.
5. 5. Scoop a portion of the rice mixture and flatten it into a pancake shape, about 1 cm thick, directly on the skillet.
6. 6. Cook the pancakes over medium heat for 3-4 minutes on each side until golden and crispy, working in batches.
7. 7. Remove the pancakes from the skillet and keep them warm while you prepare the dipping sauce.
8. 8. In a small bowl, mix 30 ml soy sauce, 15 ml sesame oil and a pinch of black pepper to make the tangy dipping sauce.
9. 9. Garnish the pancakes with chopped fresh coriander leaves and serve hot with the dipping sauce.

How to make Savory Mushroom And Edamame Rice Pancakes

1. Make the rice mixture. Combine the cooked rice, rice flour and salt into a sticky, dough-like mixture. Mix in the finely chopped mushrooms, edamame, scallions, ginger and garlic thoroughly.
2. Shape the pancakes. Heat a non-stick skillet with a little vegetable oil. Scoop portions of the rice mixture and flatten them into pancakes about 1 cm thick directly in the pan.
3. Fry until crisp. Cook the pancakes over medium heat for 3-4 minutes on each side until golden and crispy. Remove them from the pan and keep warm.
4. Make the dip and serve. Mix soy sauce, sesame oil and black pepper in a small bowl for the dipping sauce. Garnish the pancakes with coriander leaves if you like and serve hot with the sauce.

Frequently asked questions

What is the total time required to make Savory Mushroom and Edamame Rice Pancakes?

The total time required is 45 minutes, including 15 minutes for preparation and 30 minutes for cooking.

Can I make these pancakes ahead of time and store them?

Yes, you can make the pancakes ahead and store them in the refrigerator for up to 2 days. Reheat in a skillet or oven before serving.

What can I serve with Savory Mushroom and Edamame Rice Pancakes?

Serve these pancakes with the tangy dipping sauce made from soy sauce, sesame oil, and black pepper, or pair them with a light salad.

Can I substitute any ingredients in this recipe?

Yes, you can substitute shiitake mushrooms with other mushrooms like button or cremini, but the flavor profile may vary slightly.