In a mixing bowl, whisk together sifted potato starch, water, cooking oil, and soy sauce until smooth and free of lumps. Stir in ground ginger, black pepper, optional red chilies, and chopped spring onions until evenly combined.

Take fresh enoki mushrooms and trim the brownish ends, gently separating them into clusters. Arrange them in a lattice pattern.

Preheat a non-stick frying pan over medium heat, adding a drizzle of cooking oil.

Carefully dip the mushroom lattice into the prepared batter, ensuring it is well-coated. Fry in the hot pan for 4-5 minutes until golden brown and crispy.

Flip the pancake over and cook for an additional 4 minutes until it is equally golden and crispy.

Transfer the pancakes to a platter, garnish with toasted sesame seeds, and drizzle with soy sauce or vegan mayo.