In a mixing bowl, combine potato starch, water, cooking oil, and soy sauce. Whisk until smooth and lump-free, then fold in ginger, black pepper, red chilies, and spring onions.

Trim the brown ends off the enoki mushrooms and separate them into clusters for even cooking.

Heat a non-stick frying pan over medium heat for 2-3 minutes and lightly grease with cooking oil.

Take a mushroom lattice, dip it in the batter, and place it in the hot pan. Flatten slightly and cook for 4-5 minutes until edges are golden.

Flip the pancake carefully and cook for an additional 4 minutes until golden brown.

Transfer to a platter, garnish with sesame seeds, and serve warm with soy sauce or vegan mayo.