Mixed Perilla Leaves
Fresh or blanched perilla leaves are dressed with a savory mixture of soy sauce, garlic, chili powder, and toasted sesame seeds.
Story
This dish highlights the distinct aroma of perilla leaves, which can be enjoyed fresh or briefly blanched. The seasoning is applied layer by layer, ensuring each leaf is coated in a rich balance of salty, spicy, and nutty flavors.
Ingredients
Perilla leaves
to taste
Garlic
to taste
Chili powder
to taste
Dried chili peppers
to taste
Soy sauce
to taste
Toasted sesame seeds
to taste
Instructions
1
Step 1
Fresh perilla leaves can be washed, drained, and mixed raw; they can also be steamed for eight minutes, cooled, and then mixed. Mine were picked in autumn, blanched, cooled, and frozen for storage; take them out of the freezer to thaw naturally, then blanch in boiling water, just until it starts to boil gently—do not cook for too long—then pass through cold water, squeeze dry, and set aside.
2
Step 2
Mince the garlic.
3
Step 3
Seasoning sauce: seafood soy sauce + fried chili powder + toasted sesame seeds + minced garlic. Do not add too much soy sauce, or it will be too salty; you can add more garlic and sesame seeds.
4
Step 4
Spread the seasoning layer by layer onto the perilla leaves.
5
Step 5
Careful work yields fine results; do not fear the trouble for the sake of delicious food.
6
Step 6
Ready to enjoy...
