Savory Stir-fried Petasites Japonicus with Perilla Powder: A Seasonal Rice Companion Recipe
Stir-fried Petasites Japonicus with Perilla Powder
A delightful rice side dish made with seasonal Petasites Japonicus, offering a wonderfully aromatic and delicious flavor! Experience the surprising harmony of slightly bitter Petasites Japonicus and nutty perilla powder that will revive your appetite. Elevate your dining table with this simple yet richly flavored dish.
Main Ingredients- 400g Petasites Japonicus stems
- 350ml water
- 1 coin anchovy stock cube (or anchovy broth)
- 2 Tbsp canola oil
Seasoning Ingredients- 1 Tbsp minced garlic
- 50g chopped green onions (about 1/3 cup)
- 1/3 Tbsp salt (or to taste)
- 2-3 Tbsp perilla powder
- 2 Tbsp perilla oil
- A pinch of sesame seeds
Other Ingredients- 1 Tbsp coarse salt (for blanching Petasites Japonicus)
- 1 Tbsp minced garlic
- 50g chopped green onions (about 1/3 cup)
- 1/3 Tbsp salt (or to taste)
- 2-3 Tbsp perilla powder
- 2 Tbsp perilla oil
- A pinch of sesame seeds
Other Ingredients- 1 Tbsp coarse salt (for blanching Petasites Japonicus)
Cooking Instructions
Step 1
To enjoy Petasites Japonicus stems that are even more tender and delicious, it’s recommended to peel them before cooking. You can choose to peel them after blanching or before blanching, whichever method is more convenient for you. Peeling them ensures a tender texture without any toughness.
Step 2
Trim the ends of both sides of the Petasites Japonicus stems you’ve prepared. This helps them maintain their shape during cooking and prevents them from falling apart.
Step 3
Bring 350ml of water to a boil in a pot with 1 Tbsp of coarse salt. Once boiling, add the prepared Petasites Japonicus stems and blanch them over medium heat for about 10 minutes until tender. Drain the blanched stems, rinse them thoroughly under cold running water, and then soak them in cold water for another 10 minutes. This process helps to mellow out the slightly bitter taste characteristic of Petasites Japonicus, making it more palatable.
Step 4
Squeeze out excess water from the blanched Petasites Japonicus stems and cut them into 2-3 equal pieces for easier eating. Cutting them into manageable lengths will make them easier to stir-fry and serve.
Step 5
Heat a pan over medium-low heat and add 2 Tbsp of canola oil. Add the minced garlic and chopped green onions and stir-fry for about 3 minutes until fragrant, developing their aroma. This step helps to build a flavorful base for the dish.
Step 6
Add the cut Petasites Japonicus stems to the fragrant garlic and onion mixture. Stir-fry quickly for about 1-2 minutes, tossing them to coat evenly with the oil. This quick stir-fry coats the stems with oil, making them more flavorful and slightly nutty.
Step 7
Pour in 350ml of water and add 1 coin anchovy stock cube to the stir-fried Petasites Japonicus. You can also use anchovy and kelp broth for added depth of flavor. The broth will infuse the ingredients with savory notes.
Step 8
Once the broth comes to a boil, cover the pan with a lid and simmer over medium heat for about 7 minutes to tenderize the Petasites Japonicus stems. Then, reduce the heat to low and continue to simmer covered for another 3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Step 9
Taste the dish and adjust seasoning with salt if needed. Once the liquid has reduced to a saucy consistency, stir in 2-3 Tbsp of perilla powder and mix well. Finally, drizzle in 2 Tbsp of perilla oil and stir-fry for another moment to finish. This completes the aromatic Stir-fried Petasites Japonicus with Perilla Powder. Garnish with a sprinkle of sesame seeds for an appealing presentation.
