Shiitake & Sesame Dan Bing (Vegetarian Umami)
Shiitake & Sesame Dan Bing (Vegetarian Umami)
Classic DishDan Bing
Prep: 15 min • Cook: 8 min. An umami-forward vegetarian take on Taiwanese dan bing: sautéed shiitake mushrooms tossed with soy and toasted sesame oil are folded into a thin egg-and-flour crepe for deep savory flavor and the classic slightly chewy bite. Garnish with chopped scallions or cilantro and serve with chili oil or black vinegar for contrast. Ideal for a quick breakfast or light lunch.
- Preparation time
- 15 min
- Cooking time
- 8 min
- Total time
- 23 min
- Servings
- 4
Instructions
Prep
- 1Trim shiitake stems and slice caps thinly. Thinly slice scallions and set aside for filling and garnish.
- 2In a bowl whisk eggs, then add flour, water and salt. Whisk until smooth and slightly runny; rest for 5 minutes.
- 3Combine sliced shiitake with soy sauce and sesame oil in a small bowl and let marinate briefly while batter rests.
Cook & assemble
- 1Heat a nonstick skillet over medium-high and add 1 tsp vegetable oil. Add shiitake and sauté until glossy and most liquid has evaporated, about 3–4 minutes.
- 2Wipe skillet, reduce heat to medium, add remaining oil and pour a thin layer of batter, tilting the pan to spread into a crepe about 7–8 inches wide.
- 3Cook the crepe until the edges set and the bottom is lightly golden, about 1–2 minutes, then flip and cook 20–30 seconds more until just set.
- 4Place a spoonful of mushrooms and a sprinkle of scallions along one edge of the crepe, roll tightly into a cylinder, pressing seam to seal. Repeat with remaining batter and filling.
- 5Slice rolls into portions and serve immediately with optional chili oil or black vinegar for dipping.
Nutrition Information
- Calories
- 206 kcal
- Protein
- 9 g
- Fat
- 9 g
- Carbs
- 23 g
| Nutrient | Per serving |
|---|---|
| Calories | 206 kcal |
| Protein | 9 g |
| Fat | 9 g |
| Carbs | 23 g |
Tips
- Slice shiitake thinly and beat eggs at room temperature for a smoother, more flexible crepe.
- Cook mushrooms until moisture evaporates to concentrate umami and avoid soggy crepes.
- Cut rolls into 2-inch pieces and serve immediately with chili oil or black vinegar on the side.
