An easy, budget-friendly, and incredibly delicious recipe using pork scraps and enoki mushrooms. Simply mix and pan-fry for a crispy exterior and juicy interior. The egg acts as a binder, making it satisfying enough for bento boxes even when cold.
Ingredients
Main Ingredients (2 servings)
- Enoki Mushrooms 100g
- Pork Scraps 200g
- Egg 1
- Potato Starch 2 tbsp
Seasonings
- [A] Granulated Consommé 1 tsp
- [A] Soy Sauce 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Salt (to taste)
- [A] Pepper (to taste)
Steps
- Trim the ends of 100g Enoki Mushrooms and cut into 1cm thick pieces.
- Cut 200g Pork Scraps into 1cm thick pieces.
- Place the cut Pork Scraps into a bowl.
- Add 1 Egg, 2 tbsp Potato Starch, 1 tsp Granulated Consommé, 1 tsp Soy Sauce, 1 tsp Grated Garlic, a pinch of Salt, and a pinch of Pepper to the bowl. Whisk the egg and knead everything together into the pork scraps.
- Add the previously cut Enoki Mushrooms.
- Loosen the stems of the enoki mushrooms and mix well by kneading, ensuring they are evenly distributed throughout the mixture. (Key Tip!) Mixing thoroughly until the enoki mushrooms soften and reduce in volume will help them bind together.
- Heat oil in a frying pan over medium heat.
- Take portions of the mixed enoki and pork, form them into patties by hand, gently flatten them into round shapes, and place them in the frying pan. (Key Tip!) Firmly grasp and shape the mixture to prevent it from falling apart.
- Pan-fry until a golden-brown crust forms.
- Once browned on one side, flip.
- Cover with a lid and steam-fry over low-medium heat for 3 minutes. (Key Tip!) Flattening them into rounds allows them to cook through more easily, and steam-frying ensures they are cooked thoroughly in the center.
- Transfer to a serving dish.
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