Steps

1. In a bowl, add bean sprouts (1 bag, 200g). Rinse quickly with water and drain thoroughly.
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2. Add salt and pepper (1/4 tsp) and flour (2 tbsp). Shake the bowl to coat the bean sprouts evenly with flour. (This is the trick!) Shaking the bowl naturally helps the flour adhere to the bean sprouts.
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3. Add the beaten eggs (2) to the floured bean sprouts and mix well.
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4. Heat vegetable oil (1 tbsp) in a frying pan.
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5. Spread the bean sprout batter evenly in the frying pan. Pour in any remaining egg mixture.
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6. Cook over medium heat. Once the bottom has set and is golden brown, and the batter slides smoothly in the pan, carefully flip it onto a plate.
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7. If needed, add a little more oil to the pan.
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8. Return the flipped batter to the pan. Shape it and cook the other side.
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9. Cook the other side until golden brown, then add a little vegetable oil around the edges for a crispy finish. (This is the trick!) Frying the edges with your preferred oil adds extra aroma and crispiness.
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10. Once both sides are golden brown, transfer to a cutting board and cut into bite-sized pieces.
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11. Plate the pancakes.
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12. Serve with your favorite sauce, ponzu, salt, aonori (dried green seaweed), or bonito flakes (katsuobushi). (This is the trick!) It's best enjoyed fresh off the heat for maximum crispiness.
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