In a mixing bowl, whisk together sifted potato starch, water, cooking oil, and soy sauce until a smooth batter forms. Stir in ground ginger, black pepper, chilies, and spring onions.

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

Preheat a frying pan over medium heat with enough oil to coat the pan.

Dip each mushroom cluster into the batter, then place in the pan and flatten gently. Fry for 4-5 minutes until golden brown.

Flip the pancakes and cook for an additional 4 minutes until the other side is golden. Transfer to paper towels to absorb excess oil.

Serve warm, topped with sesame seeds and drizzled with soy sauce or vegan mayo.