Steps

1. In a bowl, combine 20g oatmeal and 4 tbsp water.
   🕒 00:38
2. Trim the root ends of 100g enoki mushrooms (1/2 bunch) and finely chop them into pieces about 1cm wide.
   🕒 00:47
3. Add the chopped enoki mushrooms to the bowl with oatmeal and water. Cover with plastic wrap and microwave at 600W for 2 minutes. [This is the key!] Microwaving releases moisture from the enoki mushrooms, which the oatmeal absorbs, helping the batter to bind together.
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4. After heating, if it seems too watery, lightly drain off any excess moisture.
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5. To the heated oatmeal and enoki mushroom mixture, crack in 1 egg and add 1 tsp chicken consommé powder. Mix everything together while whisking the egg.
   🕒 01:31
6. Trim the root ends of 3 green onions and cut them into lengths of about 3cm. Add them to the bowl.
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7. Tear 2 imitation crab sticks into approximately three equal lengths and add them, shredding them as you go.
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8. Peel and thinly slice 60g onion (1/4 medium). Add it to the bowl and mix all the ingredients together.
   🕒 02:05
9. Heat vegetable oil in a frying pan over medium heat.
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10. Spread the mixed ingredients evenly in the frying pan.
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11. Cook over medium heat until the batter is firm and set.
    🕒 02:34
12. Once the batter has firmed up and can move freely in the pan, carefully remove it from the pan.
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13. Drizzle the remaining oil in the pan over the surface of the pancake, cover the pan, and flip it over.
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14. Return the pancake to the pan, shape it, and cook the other side over medium heat.
    🕒 03:03
15. Once both sides are browned, drizzle a small amount of sesame oil over the top for added flavor.
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16. Once nicely browned, transfer to a cutting board, cut into bite-sized pieces, and arrange on a plate.
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17. Optionally, sprinkle with toasted sesame seeds and shredded chili peppers.
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