In a mixing bowl, add sifted potato starch, water, cooking oil, and soy sauce. Whisk until the mixture is smooth and free of lumps.

Gently stir in ground ginger, black pepper, sliced red chilies, and chopped spring onions.

Trim the bottoms of the enoki mushrooms and separate them into small clusters.

Arrange the mushroom clusters in a lattice format for better cooking.

Heat a non-stick frying pan over medium heat and coat the surface with oil.

Dip each mushroom cluster into the batter and place them in the hot pan, pressing down slightly.

Fry for approximately 4-5 minutes until golden brown and crispy.

Flip the pancakes and cook for another 4 minutes until both sides are golden.

Transfer the cooked pancakes to a plate, garnish with sesame seeds, and serve hot with soy sauce or vegan mayo.