In a mixing bowl, combine potato starch, water, cooking oil, and soy sauce. Stir until smooth and free of lumps. Add ground ginger, black pepper, thinly sliced red chilies, and chopped spring onions, mixing gently.

Rinse the enoki mushrooms gently under cold water, then pat dry. Trim the base to separate into clusters for even frying.

Heat a non-stick frying pan over medium heat with enough oil to coat the bottom. Heat until shimmering.

Dip clusters of enoki mushrooms into the batter, coat well, and place them into the pan without overcrowding. Cook for 4–5 minutes until golden brown.

Flip each pancake and cook for another 4 minutes until crispy on the second side.

Remove from pan, place on paper towels to absorb excess oil. Serve warm, garnished with sesame seeds, alongside soy sauce or vegan mayo.