Spinach, Enoki Mushroom, and Carrot Egg Pancakes

Prepare Spinach:
Remove any yellow or wilted leaves.
Separate spinach leaves, rinse in water mixed with baking soda and salt, and soak for 10 minutes.
Wash thoroughly under running water and drain.
Prepare Enoki Mushrooms:
Trim the roots of the enoki mushrooms.
Divide into small bundles and soak in salted water for 10 minutes.
Wash and drain.
Prepare Carrots:
Peel the carrot and cut into thin slices, then into thin strips. Set aside.
Blanch the Vegetables:
Bring a pot of water to a boil. Add a small amount of cooking oil and salt.
Blanch spinach for 2 minutes, transfer to cold water, drain, and set aside.
Blanch enoki mushrooms for 2 minutes, transfer to cold water, drain, and set aside.
Blanch carrots for 2 minutes, transfer to cold water, drain, and set aside.
Mix Ingredients:
Beat eggs in a mixing bowl. Add salt and black pepper to taste.
Stir in the blanched spinach, enoki mushrooms, and carrot. Mix well.
Cook the Pancakes:
Heat a non-stick pan over low heat and add a small amount of cooking oil.
Pour a portion of the egg mixture into the pan to form a thin layer.
Cook until set, then flip carefully and cook the other side.
Repeat with the remaining egg mixture.
Serve:
Cut the egg pancakes into small pieces or wedges.
Serve warm with your favorite dipping sauce or as part of a meal.
5 Serving Suggestions
Pair with soy sauce or a chili garlic dipping sauce.
Serve alongside steamed rice for a complete meal.
Add as a side dish to a bento box.
Enjoy with a fresh salad and toasted bread for a light lunch.
Use as a filling for wraps or sandwiches.
Cooking Tips

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