Enoki Mushroom Nuggets
Crispy Enoki Mushroom Nuggets
If your kids usually say “no thanks” to mushrooms, this Enoki Mushroom Nugget recipe might just change their mind. These crispy, savory bites are made with minced enoki mushrooms, tuna, and sweet corn, giving them a satisfying texture and flavor that’s perfect for little hands. It’s a fun and easy way to sneak some veggies (and mushrooms!) into their meal — all in under 30 minutes.
Why You’ll Love This Recipe
Great for kids who don’t like mushrooms — they won’t even notice!
Uses simple pantry ingredients
Ready within 30 minutes — perfect for lunch, side dish, or bento
Crispy on the outside, soft and savory inside
RECIPE
Servings: 2-3
Time: 30 min
Ingredients:
1 pack enoki mushrooms
1 can tuna (drained)
1/2 cup corn (canned)
2 tbsp mayonnaise
4 tbsp flour
a pinch of salt
cooking oil (for pan-frying)
My Kitchen Tools:
Instructions:
Prep the mushrooms:
Cut off the root of the enoki mushrooms and finely chop them.Mix the ingredients:
In a large bowl, combine the chopped enoki, tuna, corn, mayonnaise, flour, and salt.Mix until everything comes together.
Shape into nuggets:
Take a spoonful of the mixture and form small nugget-sized patties.Pan-fry:
Heat cooking oil in a frying pan over medium heat.Pan-fry each nugget for 2–3 minutes per side, until golden and crispy.
Serve:
Drain excess oil on paper towels.Serve hot with ketchup or your favorite dipping sauce!
Tips & Variations
Add a little soy sauce or dashi powder for extra umami.
Replace tuna with canned salmon or chopped shrimp for a twist.
Perfect for bento boxes or after-school snacks!
For Kids Who Don’t Like Mushrooms
Enoki mushrooms have a mild flavor and blend easily into the mix, so even kids who usually avoid mushrooms will enjoy these. My kids call them “crispy corn nuggets” and happily eat them without realizing there’s enoki inside!
