Crispy & Savory Perilla Leaf Pancakes: A Simple & Delicious Snack
Savory Perilla Leaf Pancakes, Easy Recipe, Simple Snack, Perilla Leaf Dish
Feeling uninspired by meals? Or perhaps craving a satisfying snack? Why not try these perilla leaf pancakes, bursting with savory goodness? Freshly made, these pan-fried perilla leaves are wonderfully crispy on the outside and tender on the inside. Especially when paired with a zesty wasabi dipping sauce, the unique aroma of perilla leaves combined with the pungent kick of wasabi cuts through any richness and enhances the overall flavor. Make these delightful perilla leaf pancakes that everyone from kids to adults will love!
Main Ingredients
- 10 Perilla leaves
- 5 Tbsp Tempura flour
- 5 Tbsp Water
- 1 Egg
Dipping Sauce Ingredients
- 1 Pinch Sea salt
- 1 Tbsp Soba noodle dipping sauce (Tsuyu)
- 5g Wasabi paste
- 1 Pinch Sea salt
- 1 Tbsp Soba noodle dipping sauce (Tsuyu)
- 5g Wasabi paste
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Trim off a small portion of the stiff stems from each perilla leaf. Then, rinse the leaves thoroughly under cold running water about three times. After washing, drain the leaves well on a colander to ensure excess water is removed. This step is crucial to prevent the batter from becoming too thin when frying.
Step 2
Now, let’s make the delicious batter that will coat the perilla leaves. In a bowl, combine 5 tablespoons of tempura flour with 5 tablespoons of cold water. Whisk them together using a whisk or chopsticks until smooth and no lumps remain. It’s best to mix just until the lumps disappear rather than over-whisking.
Step 3
Let’s add ingredients to enhance the flavor of the batter. To the tempura batter, add a pinch of sea salt for seasoning and crack in 1 fresh egg. Once the egg is added, whisk everything together until it becomes a smooth, uniform mixture. This will result in a softer and more savory batter.
Step 4
It’s time to coat the prepared perilla leaves with the batter. Take each drained perilla leaf and dip it into the batter, ensuring both sides are evenly coated. Aim for a thin, consistent layer of batter on the leaves; this is the secret to achieving a crispy pancake.
Step 5
Now, let’s fry them until golden brown. Preheat a frying pan and add a generous amount of cooking oil. Once the pan is sufficiently hot, reduce the heat to low. Carefully place the battered perilla leaves one by one into the pan. Gently press down on the top of each leaf with a spoon as it cooks. This helps the leaves flatten evenly and contributes to their crispiness.
Step 6
Flip the perilla leaf pancakes and continue to fry until they are golden brown on both sides. Be careful not to cook over high heat, as this can burn the outside before the inside is cooked through. Low and slow is key for achieving that perfect crispiness. Fry until the edges of the perilla leaves look crisp and the entire pancake has a delicious golden-brown hue.
Step 7
There’s nothing quite like freshly made perilla leaf pancakes! They are best enjoyed hot, right off the pan. Savor the delightful crispy texture and the aromatic flavor of the perilla leaves. While they are still tasty when cooled, the warmth of freshly cooked pancakes offers a truly special experience.
Step 8
Shall we also make a special dipping sauce to go with them? A basic dipping sauce can be made by mixing soy sauce, sugar, and vinegar. However, today we’ve prepared a wasabi dipping sauce to further enhance the flavor of the perilla leaf pancakes. I mixed 5g of wasabi paste with soba noodle dipping sauce (Tsuyu) to create a sauce with a pleasant pungent kick and deep flavor. Feel free to adjust the amounts of soy sauce, vinegar, sugar, and wasabi to your preference to create your own delicious dipping sauce.
