Spring Aroma & Rich Nutty Flavor: Stir-fried Petasites Japonicus with Perilla Seeds
A Taste of Spring: Revive Your Appetite with Fragrant and Nutty Stir-fried Petasites Japonicus
One of the first spring mountain vegetables that comes to mind is Petasites Japonicus! Today, we’re making ‘Stir-fried Petasites Japonicus with Perilla Seeds,’ a dish that’s incredibly delicious with its fragrant stems and rich, nutty perilla seeds, making it a perfect partner for rice. While it’s also tasty simmered with a bit of broth, stir-frying it simply allows you to fully savor the ingredients’ natural flavors. The aromatic taste of Petasites Japonicus, which intensifies with every bite, blends beautifully with the nutty flavor of perilla seeds, creating a magical taste that will revive even a lost appetite! Even if it’s not a special occasion, try this recipe to bring the spirit of spring to your dinner table tonight. I’ll guide you through it step-by-step, making it easy for beginners to follow!
Main Ingredients- 400g Boiled and peeled Petasites Japonicus stems
- 1 Onion
- 1/2 Scallion (green part)
- 1/4 Carrot
- 1/2 Tbsp minced garlic
- 1 Korean chili pepper (Cheongyang pepper)
- 2 Cups anchovy broth (optional, can be omitted)
- 2 Tbsp perilla oil
- 2 Tbsp ground perilla seeds
- 1 Tbsp Korean soy sauce (Gukganjang)
- 1 Tbsp tuna extract
Cooking Instructions
Step 1
First, lightly squeeze the water out of the boiled and peeled Petasites Japonicus stems, then cut them into bite-sized pieces (about 5-7 cm). Cutting them to a suitable length is important as they can be difficult to stir-fry if too long.
Step 2
Finely julienne the onion and carrot. Finely chop the scallion and Korean chili pepper. The chili pepper will add a spicy kick. Adjust the amount or remove the seeds if you prefer less heat.
Step 3
Heat a frying pan over medium heat and add 2 tablespoons of perilla oil. Add the prepared Petasites Japonicus stems and stir-fry for about 2 minutes until they soften slightly. Lightly stir-frying enhances the unique aroma of the stems.
Step 4
Add the julienned carrots and stir-fry together. The carrots will soften and release their sweetness.
Step 5
Next, add the julienned onion and stir-fry until the onion becomes translucent and slightly sweet. The sweetness from the onion further enhances the flavor.
Step 6
Once the vegetables are partially stir-fried, pour in 2 cups of anchovy broth and reduce the heat to low. Simmer gently. If you don’t have anchovy broth, you can use plain water or kelp broth, or even omit the liquid and stir-fry without it.
Step 7
Continue to simmer until the liquid has reduced to a glaze. This process allows the flavors to meld into the Petasites Japonicus.
Step 8
When the liquid has reduced to your desired consistency, add 2 tablespoons of ground perilla seeds, the star of its nutty flavor, and mix well to combine. Stir thoroughly to prevent lumps.
Step 9
We’re almost done! Add 1/2 tablespoon of minced garlic, the chopped scallion, and Korean chili pepper. Stir-fry briefly once more. Finally, season with 1 tablespoon of tuna extract and 1 tablespoon of Korean soy sauce (Gukganjang). You can adjust the seasoning with soy sauce or salt according to your preference.
Step 10
Lastly, sprinkle some sesame seeds on top for the finishing touch, and your delicious Stir-fried Petasites Japonicus with Perilla Seeds is complete! It’s great served over warm rice like a rice bowl or as a side dish.
