Pancakes made from enoki mushrooms, herbs, and mashed rice. This recipe will make more cakes than the sesame enoki cakes, and will have a more mild sesame taste.
Warm the leftover rice by microwaving in a sealed container, or immersing in warm water. Puree the eggs and leftover rice in a food processor until smooth.
Batter
Line up the enoki and cut into 1 inch pieces, then add to a mixing bowl with the egg mix, and remaining ingredients. Allow the mixture to rest for 30 minutes to help it set.
Testing the flavor
Heat a nonstick pan with a film of oil until hot. Drop a teaspoon of the mixture into the pan and cook, then taste and adjust the seasoning for herbs, or a pinch of salt. Be careful not to overseason them with salt if you’ll be serving them with the optional sauce, since it also contains salt.
Cook the cakes
Drop ¼ cups of the mixture into the hot pan, pressing them down into rustic cakes.
Cook on medium-high to high heat until browned without disturbing them, then flip and cook the other side. If you find the cakes are delicate and difficult for you to work with, consider preheating the oven to 350, then popping the pan in the oven after a minute or two of cooking on the stove, which will help them set.
Serving
Serve with the ponzu sauce, julienned scallions soaked in ice water, and sprigs of fresh herbs.